パスタ（トマトクリームミートソースのパスタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 10minutes
Pork rose roll of Mizuna | Kottaso Recipe's recipe transcription at will
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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.
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