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豚肉とこんにゃくの味噌煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Cut off boston butt : 150g
片栗粉 : 小さじ1
醤油（豚肉の下味用） : 小さじ1
こんにゃく : 1枚（200g）
長ネギ : 1本
ショウガ : 1片
（A）砂糖 : 小さじ1
（A）みりん : 大さじ1
（A）醤油 : 大さじ1
水 : 100ml
味噌 : 大さじ2
かつお節 : 1パック（4g）
ごま油 : 適量
七味唐辛子 : 適量

Time required

30minutes

Procedure

1) Get ready 01:18
Cut the konjac into thin slices. Cut the green onions into small pieces. Cut the pork into bite-sized pieces and knead the potato starch and soy sauce to season it.
2) Roast konjac 05:17
Put konjac in a frying pan, ignite and roast. Moisture spills from the konjac, and once it loses its luster, remove it.
3) Fry and simmer 07:14
Put sesame oil in the frying pan of 2 and add pork and bake until the surface is browned. Add konjac and fry lightly, turn off the heat, add grated ginger and (A) and mix. Turn on the heat, add water, cover and simmer for 5 minutes, then remove the lid and simmer over high heat until the water is removed.
4) 仕上げる 10:14
ここでまた火を止め、味噌を加えて混ぜ合わせたら火をつけ、ネギを加えて軽く火を通す。火を止めかつお節を加えて混ぜ合わせ、器に盛って七味唐辛子をかけたら完成。

Point

・ When you put sliced konjac and pork in your mouth, it has an elastic texture and rich pork belly, which makes you feel as if you are eating fine pork belly.
・ Rich in dietary fiber and low in calories.
・ Can be made and stored. Can be stored in the refrigerator for 2-3 days.
・ The amount of material is easy to make.
・ Use konjac that does not need to be punched out.
・ Never add oil when roasting konjac.
・ When adding ginger and seasonings in step 3, you can turn off the heat and grate.
・ Miso is not added at the same timing as other seasonings, but can be added later to make the best use of the flavor of miso.
・ Because it is better to leave the texture of green onions, do not add them at the end and stir-fry too much.