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豚バラの蒸し茄子|ギャル曽根公式チャンネル「ごはんは残さず食べましょう」さんのレシピ書き起こし

チャンネル登録者数
27.1万人
再生回数
2,275.3万回
動画数
81本

材料

  • eggplant : 適量
  • 豚バラ肉 : 150g
  • 大葉 : 8枚
  • 醤油 : 50cc
  • 酒 : 大さじ1
  • 生姜 : 1個
  • ごま油 : 適量
  • Tube garlic : 適量
  • すし酢 : 50cc
  • 長ネギ : 1本
  • 水 : 適量
  • 塩 : 適量

所要時間

35分

手順

  1. 1) Cut the eggplant 08:02

    Peel the eggplant skin and cut it vertically.

  2. 2) To heat 08:26

    Roll the pork belly with perilla and eggplant, arrange them in a heat-resistant container, wrap them, and heat them in the microwave for 5 minutes.

  3. 3) 生姜を切る 09:00

    生姜をみじん切りする。

  4. 4) 煮詰める 09:21

    鍋にごま油をひいて、生姜、水、チューブにんにく、小口切りした長ネギ、醤油、塩、酒、すし酢、豚バラで巻いた茄子を入れて煮詰める。

  5. 5) 仕上げる 10:09

    Sprinkle with sesame oil and you're done.

Point

・ The scent of perilla leaves tends to stand out when used by tapping them by hand.
・ When wrapping eggplant and perilla around pork belly, it is best to wrap it as tightly as possible so that it does not come loose.
・ Use ginger with the skin on.
・ Heat the sauce and pork rose eggplant so that they are simmered.
・ By sprinkling sesame oil on the finish, the depth increases.


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