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ねぎ塩豚カルビ丼｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Sliced pork : 120g
ニンニク : 1片
長ネギ : 1/2本
（A）塩 : 適量
（A）コショウ : 適量
片栗粉 : 大さじ1
ゴマ油 : 小さじ1と1/2
（A）酒 : 大さじ3
（A）塩 : 小さじ1/3
（A）砂糖 : 小さじ1/2
（A）味の素 : 3振り
黒コショウ : 適量
レモン汁 : 小さじ2/3
ご飯 : 200g
黒コショウ（仕上げ用） : 適量
紅しょうが : 適量

Time required

30minutes

Procedure

1) Prepare 02:38
Crush the garlic with the belly of the knife, remove the core and chop it roughly.
Finely chop the green onions.
Cut the thinly sliced pork into pieces that are easy to eat, sprinkle (A) on one side, and sprinkle with potato starch.
2) stir fry 05:15
Put sesame oil and garlic in a frying pan and heat over low heat.
If the garlic is lightly colored, spread the thinly sliced pork and fry.
If the meat is roasted, add 1 long onion and stir fry.
3) Season 06:51
Add (A) to 2 and stir fry, then turn off the heat.
Sprinkle with black pepper and add lemon juice.
4) 盛り付ける 08:16
器にご飯を盛り、3をのせる。
紅しょうがを添え、黒コショウをふる。

Point

・ By sprinkling potato starch on thinly sliced pork, the gravy can be trapped. In addition, it becomes thick and the seasoning becomes entangled easily.
・ By adding sake, the smell of meat can be removed.
・ By adding Ajinomoto, the taste of the ingredients is enhanced.
・ It is delicious even if you sprinkle with Japanese pepper if you like.