【食材たったの３つ・炒めるだけで衝撃の美味しさ！】１度食べたらハマります「ブロッコリー塩焼きそば」の作り方｜かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 15minutes
#Meat dish
#Appetizers
#Side dishes
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Tonteki | Kenmasu Cooking's Recipe Transcription
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Ingredients
- Pork loin : Three
- garlic : 2 pieces
- cabbage : Appropriate amount
- oil : 2 tablespoons
- ketchup : 1 tablespoon
- Worcestershire sauce : 1 tablespoon
- Soy sauce : 2 tablespoons
- Liquor : 4 tbsp
- sweet sake : 4 tbsp
- sugar : 1 tablespoon
- Chopped garlic : 1/2 tbsp
- Chopped ginger : 1/2 tbsp
- butter : 20g
Time required
20minutes
Procedure
-
1)
Prepare the ingredients
00:58
Cut the cabbage into julienne, soak in water and drain.
Slice the garlic into 1mm width.
Put the pork in kitchen paper to remove excess water, cut it into a glove-like shape, put it in a vat, lightly salt and pepper, and sprinkle it with flour with a tea strainer. -
2)
Make the sauce
04:51
Add ketchup, Worcestershire sauce, soy sauce, mirin, sake, sugar, chopped ginger and chopped garlic to a bowl and mix well.
-
3)
Bake pork
06:24
Add oil to a frying pan, add the garlic sliced in 1), and fry over low heat to bring out the aroma. When it turns golden brown, set it aside on a plate.
Add the pork prepared in 1) to the same frying pan and bake on both sides without moving too much.
Remove excess oil with kitchen paper, add the sauce from 2), and simmer.
When the sauce becomes thick, add butter, and when the butter melts, serve it on a plate, sprinkle with the fried garlic on a separate plate, and add the cabbage from 1) to complete.
Point
Freshly bought pork often has drip, so be sure to wipe off excess water with kitchen paper before cutting. If you neglect to do this, you will end up with pork that has a residual odor, so be careful.
By sprinkling the pork with flour as a pretreatment, the gravy is trapped when it is baked, and the sauce is easily entangled.
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