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Mustard grilled | Transcription of the recipe of cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork belly : 150g
絹豆腐 : 300g
玉ねぎ : 1/4個
にんにく : 3片
きゅうり : 1/2本
小ネギ : 適量
ラード : 大さじ1
(A) Salty sauce : 大さじ1と1/2
(A) Mirin : 大さじ1
(A) Sake : 大さじ2
(A) Doubanjiang : 大さじ1
(A) Sugar : 小さじ1
(A) Chili pepper : 小さじ1/3
(A) Water : 大さじ2
味の素 : 5振り
仕上げ用小ネギ : 適量

Time required

20minutes

Procedure

1) Cut the onions 02:39
Peel the onions and cut them into bite-sized pieces.
2) Cut garlic 03:15
Peel the two pieces of garlic and chop them into coarse pieces.
3) Cut the cucumber 03:27
Slice the cucumber diagonally and cut into julienne.
4) 材料を炒める 03:44
フライパンにラードを引いて熱し、豚バラ肉をちぎりながら加える。豚バラ肉の色が変わったら玉ねぎ→にんにくの順に炒めていく。
5) 味付けする 05:23
Reduce the heat to low, add (A), grate the remaining garlic, sprinkle Ajinomoto, and simmer over low heat. After boiling a little, scoop up the tofu with a spoon and simmer.
6) 皿に盛り付ける 07:51
皿に盛り付け、きゅうりを飾り、小ネギを散らす。

Point

・ Pork ribs may be changed to pork loin.
・ Lard may be changed to ordinary oil. If you don't have lard, use pork belly instead of pork loin.
・ Use 1/4 onion and 60g.
・ Cut small green onions into small pieces.
・ Step 4 When frying the pork belly, do not add any seasoning (because the broth stains). It is recommended to stir-fry the pork belly so that it is browned, the onions are transparent, and the garlic is not burnt.
・ Process 5 Grated garlic is used to season the soup. Add tofu and simmer on medium heat for about 3 minutes.