肉豆腐（牛すじ肉豆腐）｜武島たけしの極み飯 / Kiwami-Meshi さんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 100minutes
Tonteki ｜ Tetsunabe Shokudo-san's recipe transcription at midnight
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Ingredients
- Pork loin : 250g
- salt : 1g
- pepper : 2 swings
- flour : 1 tsp
- (A) Soy sauce : 30g
- (A) Sake : 15g
- (A) Mirin : 15g
- onion : 1/8 piece
- cabbage : Appropriate amount
- Mini Tomato : 2 pieces
Time required
25minutes
Procedure
-
1)
Prepare
00:19
Sprinkle salt on pork loin, rub lightly, and sprinkle with pepper.
Sprinkle the flour evenly.
Cut the boundary between the fat and lean pork loin in several places and cut the streaks.
Cut the cabbage into julienne. -
2)
Make the sauce
01:36
Put (A) in a container and mix.
Grate the onions. -
3)
Bake
02:04
Heat the frying pan over high heat and grind the oil (not included).
Add 1 pork loin and bake on high heat until the edges are browned.
Turn to medium heat and bake inside out if it is fragrant and browned. -
4)
Add sauce and finish
03:10
Remove excess fat with kitchen paper, add the sauce of 2 and onions, and heat until thickened.
Cut to the size you like.
Put the cabbage in an iron pan, heat it, and put the tonteki on it.
Add cherry tomatoes and sprinkle with sauce to complete.
Point
・ By sprinkling flour on pork loin, it is coated on the surface and traps the flavor.
・ By cutting the streaks of pork loin, it is possible to prevent shrinkage after baking.
・ The surface of pork loin is roasted until it becomes brown, which adds aroma and is delicious. It also prevents the gravy from flowing out.
・ Because the pork loin is sprinkled with flour, the sauce becomes thick and entwined with the meat, resulting in a delicious finish.
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