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大葉の黄金焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

Chopped pork : 150g
（A）料理酒 : 小さじ2
（A）醤油 : 小さじ1
（A）すりおろしニンニク : 小さじ1
（A）すりおろしショウガ : 小さじ1
（A）塩コショウ : 少々
薄力粉（豚肉用） : 小さじ2
大葉 : 10枚
薄力粉（大葉用） : 適量
溶き卵 : 1個

Time required

10minutes

Procedure

1) Prepare the pork 00:39
Add (A) to the pork and knead while tearing the pork. Add 2 teaspoons of cake flour and let it blend into the whole.
2) Wrap pork in perilla 01:10
Tear off the stems of the perilla by hand, sprinkle the whole perilla with flour, then put pork on the back and fold it in half so that the front side of the perilla is on the outside.
3) Bake 01:53
Add oil to a frying pan and heat on medium heat. When warm, pass 2 through the beaten egg and place in a frying pan. Bake on medium heat, turn over when browned, bake until both sides are browned, and when the pork is cooked, it's done.

Point

・ The ingredients are for 2 people.
・ When wrapping pork in 2, you can add plum tubes or pickled plums if you like.
・ If the beaten egg used in 3 is left over, you can use it without waste by attaching the egg twice and using it up.
-A simple recipe that does not require a kitchen knife and can be done just by baking.
・ It can be done in 10 minutes, so it is recommended when you are busy or when you do not want to stand in the kitchen for a long time in the hot summer.
・ Because it has a seasoning, you can eat it as it is.
・ If you feel the seasoning is light, you can add ponzu sauce if you like.
・ The pork gravy that comes out the moment you chew and the refreshing perilla flavor go well together, and you can enjoy it as a side dish or as a side dish.
・ By wrapping the cake flour and eggs on the outside, the umami and gravy are trapped and the finish is delicious.