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豚肉とわかめのニンニク炒め｜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
(A) Potato starch : 小さじ1
(A) Soy sauce : 小さじ1
カットわかめ : 10g
にんにく : 1片
ごま油 : 適量
醤油（仕上げ用） : 適量
こしょう : 適量
ごま : 適量
ラー油 : 適量
赤唐辛子の輪切り : 適量
七味唐辛子 : 適量

Time required

20minutes

Procedure

1) Return wakame seaweed 01:15
Soak the cut wakame seaweed in water for 5 minutes and put it back to drain.
2) Season the pork 04:35
Cut the pork into pieces that are easy to eat and knead (A).
3) Cut garlic 05:54
Crush the garlic, peel it, and chop it coarsely.
4) 炒める 07:31
Put sesame oil in a frying pan and fry the pork over medium heat.
When it gets brown, add garlic, and when the pork becomes glossy, add wakame seaweed and fry lightly.
Add soy sauce if you like.
5) 仕上げる 11:28
火を止め、こしょうを振る。
お好みでごまを振って混ぜ合わせ、完成。

Point

・ Since 1 tablespoon of cut wakame seaweed is 2g to 3g, 10g should be 3 to 4 tablespoons as a guide.
・ If you rehydrate with a large amount of water, the taste of wakame seaweed will escape, so rehydrate with enough water to prevent the entire wakame seaweed from being completely immersed.
・ Wakame seaweed will be about 12 times larger when rehydrated with water, so rehydrate it in a large bowl.
・ If garlic is crushed and then cut, the fibers will be crushed and the aroma will be more likely to stand out.
・ When frying pork, you may add slices of red pepper.
・ When eating, you can sprinkle shichimi pepper or chili oil.