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豚バラ大根｜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

鰹節 : 6g
油 : 小さじ1
豚バラブロック : 500g
生姜 : 20g
大根 : 500g
水 : 550CC
酒 : 50CC
味の素 : 3振り
醤油 : 大さじ3半
みりん : 大さじ1半
砂糖 : 大さじ1半
大根の皮 : 適量
Sesame oil (for kinpira) : 大さじ1
Mirin (for Kinpira) : 小さじ1
Soy sauce (for kinpira) : 小さじ1
Katsuobushi (for Kinpira) : 2つまみくらい

Time required

75minutes

Procedure

1) Peel the radish 02:42
Peel the radish with a peeler. Cut to a width of 1.5 cm and cut in half.
2) Powder bonito flakes 00:00
Knead the dried bonito to make it into a powder.
3) Cut pork ribs 04:09
Cut the ginger into julienne with the skin on. Cut the pork rose block meat into 1 cm wide pieces.
4) 豚バラ肉を焼く 05:43
Add oil to a frying pan, add pork rose block meat, and bake until both sides are browned. Wipe off the oil with kitchen paper.
5) 煮込む 07:20
生姜、大根を入れて大根に油を絡ませて、水、酒、味の素を入れて沸騰させる。蓋をして中火で20分煮る。
6) きんぴらを作る 09:54
フライパンにごま油をひいて、皮を入れて炒めたら、みりん、醤油、鰹節を入れさらに炒める。
7) 仕上げる 11:22
鍋に醤油、みりん、砂糖を入れて蓋をして中火で煮込む。大根が柔らかくなったら、お皿に盛り付けて完成。

Point

・ By rubbing dried bonito, water is removed and it becomes easier to make powder, and the aroma is higher than that of commercially available soup stock.
・ The scent of ginger tends to remain when used with the skin on.
・ Add the radish to the frying pan and fry it so that the oil blends in.
・ When frying pork ribs, adding a little oil makes it easier for the oil to come out of the meat.