Teriyaki (chicken thigh teriyaki with plum paste) | recipe transcription by cook kafemaru
cook kafemaru Time required : 25minutes
Perilla and pork kabayaki｜kattyanneru's recipe transcription
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Ingredients
- Sliced pork belly : 300g
- Macrophyll : 10 sheets
- Shiokosho : a little
- potato starch : Appropriate amount
- Salad oil : Appropriate amount
- Eel sauce : 1 tbsp and 1/2 tbsp
Time required
20minutes
Procedure
-
1)
Roll the perilla with pork
00:49
Remove the thin slices of pork belly from the pack, place them on plastic wrap, spread them to 30-40 cm, and sprinkle with salt and pepper. Place the stalked perilla on top of the pork with the front side facing down. After putting it on, lift the wrap and wind it from the end.
-
2)
Bake pork
02:20
Take the rolled pork from the wrap, cut it at 1 cm intervals, and sprinkle the surface with potato starch. Heat the vegetable oil in a frying pan and bake on medium heat until browned. When it becomes brown, turn it over and bake on medium heat until it becomes brown, then turn off the heat and remove the oil.
-
3)
Entangled eel sauce
04:06
Add the eel sauce and shake the frying pan to entangle the sauce.
Point
・ When using short slices of pork belly, stack them when wrapping them in a wrap.
・ When arranging the perilla on top of the pork, arrange so that the horizontal part of the perilla comes to the edge of the pork, and leave 2 cm at the end of the roll.
・ When rolling pork, it is easier to cut it if you roll it so that there are no gaps.
・ If you don't have enough vegetable oil when baking, add the vegetable oil and bake.
・ If it is difficult to entangle the eel sauce, entangle it while baking.
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