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生姜焼き｜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

Pork top meat : 220g
玉ねぎ : 1/2個
生姜 : 15g
小麦粉 : 大さじ1と1/2
サラダ油 : 大さじ1強
塩胡椒 : 少々
(A) Sake : 大さじ2
(A) Mirin : 小さじ2
(A) Salty sauce : 大さじ1と1/2
(A) Sugar : 小さじ1と1/2
味の素 : 4振り
キャベツ : 適量

Time required

20minutes

Procedure

1) Cut vegetables 00:52
Cut the onion into 5mm widths. Cut the ginger in half, slice half and then shred, and grate the other half.
2) Season the pork top 02:17
Sprinkle salt and pepper on the pork and sprinkle with flour.
3) Bake in a frying pan 02:53
Heat the vegetable oil in a frying pan, spread 2 and bake. When the pork is browned, add the onions.
4) 味付けする 04:12
玉ねぎに火が取ったら、中火の弱火にし、(A)を加えて全体を混ぜ、生姜を全部加えて味の素を振る。タレがなくなるまで炒める。
5) 皿に盛り付ける 05:43
キャベツを盛り付けた皿の空いたスペースに、4を盛り付ける。

Point

・ Use 1/2 onion and about 100g.
・ When cooking ginger that is not cooked, it is recommended to use domestic ginger.
・ Process 1 Put the shredded ginger in a small plate together.
・ Process 2 By sprinkling with flour, the water content of the meat is retained and the meat becomes tender.
・ Process 3 Pork top meat is roasted while being loosened, and grilled.