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Pork rose roll of Mizuna | Kottaso Recipe's recipe transcription at will

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Ribs : 350g
Mizuna : 1 bag
flour : Appropriate amount
Salt and pepper : Appropriate amount
Rice oil : a little
(A) Sake : 2 tablespoons
(A) Oyster sauce : 1 tablespoon
(A) Doubanjiang : 1/2 teaspoon
(A) Garlic : 1 tsp
(A) Soy sauce : 1 tsp
sweet sake : 1 tablespoon

Time required

20minutes

Procedure

1) Cut the mizuna 00:00
Rinse the mizuna with water and remove the roots. Cut to a length of about 5 cm and wash the stem side again with water.
2) Wrap with pork 01:50
Layer two pieces of pork belly with lean meat inside and sprinkle with flour. Put the mizuna on top and roll it up. Shake the salt and pepper.
3) Bake 04:00
Add rice bran oil to a warm frying pan and bake with the end of the roll facing down. After about 1 minute and 30 seconds, turn it over. About 5 minutes after the start of baking, take it out when the entire surface is baked.
4) Make and finish the sauce 07:07
Wipe off the rice oil in the frying pan a little, put (A) in the state where the heat is turned off, and heat it on low heat. After boiling, add mirin, remove the alcohol, and wrap it in meat.

Point

A simple recipe that you just roll and bake.
The lean pork belly may melt, so it's a good idea to stack it inside. ..
For Mizuna, it is recommended to put the stems and leaves in a well-balanced manner and roll them.
Mizuna can be eaten raw, so bake it so that the surface is fragrant.
You can add the sauce in a frying pan if you like.
You can also add black pepper if you like.