豚丼（豚こま肉のガーリックバター豚丼）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 8minutes
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Chinese cabbage chinjaolose | Recipe transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- Chinese cabbage : 1/8 ball (320g)
- Pork top : 180g
- garlic : 1 piece
- (A) Aji-Shio pepper : Appropriate amount
- (A) Sake : 2 tablespoons
- (A) Potato starch : 1 tablespoon
- Sesame oil : 1 tablespoon
- (B) Oyster sauce : 2 tablespoons
- (B) Soy sauce : 1 tsp
- (B) Ajinomoto : 3 swings
- (B) Sugar : 1/2 teaspoon
Time required
20minutes
Procedure
-
1)
Prepare
01:21
Cut the Chinese cabbage core into small pieces and cut the leaves a little thicker.
Peel the garlic.
Cut the pork meat into small pieces. -
2)
Season
02:20
Put pork meat in a bowl, (A), grate garlic, add and knead.
-
3)
stir fry
03:21
Put sesame oil in a large frying pan and warm it.
Fry on medium heat while loosening the pork meat from 2.
When the pork is browned, add Chinese cabbage and (B) and fry lightly.
Point
・ Salt and pepper can be used as a substitute.
・ Adding sake to the bottom taste increases the flavor of the meat.
・ By adding potato starch to the bottom, the meat will become softer and the sauce will be easier to entangle.
・ After adding Chinese cabbage, it is enough to fry lightly to leave the texture of Chinese cabbage properly.
・ It is delicious even if you sprinkle with chili oil if you like.
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