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Sukiyaki with the flavor of pork ｜ Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Sliced pork ribs : 200g
エリンギ : 2本
しいたけ : 4枚
卵 : 1個
(A)醤油 : 大さじ2
(A)酒 : 大さじ2
(A)砂糖 : 小さじ2
(A)にんにくのすりおろし : 1かけ
ごま油 : 適量
白いりごま : 小さじ2

Time required

20minutes

Procedure

1) Match the sauce 01:29
Put (A) in a bowl and mix to dissolve the sugar, then add sesame oil and white sesame seeds and mix.
2) Season the pork 02:30
Put half of 1 in the pig and knead it by hand.
3) Prepare mushrooms 02:55
Break the trumpet mushrooms by hand. For shiitake mushrooms, take the shaft by hand, split the shaft, and split the umbrella part by hand.
4) 材料を炒める 04:23
フライパンを熱し、2を炒める。きのこを加えて更にいためる。きのこから水分が出て色つやが良くなってきたら残してあったタレを追加する。
5) 中央に卵をくわえるあ 07:00
フライパンの中央を空け、穴をあける。器に卵を割り、白身と黄身に分け、白身を先に中央に加える。仕上げに黄身を加える。

Point

・ Process 1 A large amount of sesame oil is recommended.
・ Process 3 Mushrooms are scented by breaking them, making it easier for the taste to permeate.
・ Process 4 Since the sauce contains sesame oil, the frying pan is not oiled. Fry until the oil comes out of the pork. Kneading the sauce makes the pork tender. Fry the pork so that the mushrooms absorb the flavor. By adding the sauce in two stages, the taste of mushrooms comes out.
・ Step 5 Add the yolk after the white meat is cooked. The yolks can be raw and crushed.