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大根のきんぴら｜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

大根 : 300～400g
(A) Salt : 1/4 teaspoon
大根の葉 : 1本分
（B）塩 : ふたつまみ
豚ロース切り落とし : 150g
（A）醤油 : 小さじ1
片栗粉 : 小さじ1
（B）醤油 : 大さじ1
（B）みりん : 大さじ1
（B）砂糖 : 大さじ1
おろし生姜 : 1片
ごま油 : 適量
いりごま : 適量

Time required

20minutes

Procedure

1) Prepare the radish 01:00
Cut the radish into julienne along the fibers with the skin still attached.
Put in a plastic bag, add the salt of (A), knead and leave for about 5 minutes.
2) Cut radish leaves 06:01
Thoroughly wash the radish leaves and cut into small pieces.
Put it in a plastic bag, add the salt of (B), knead it, and put it in the refrigerator.
3) Season the pork 09:14
Cut the pork into pieces that are easy to eat, and sprinkle with potato starch and (A) soy sauce.
4) 合わせ調味料を作る 09:48
Mix (B).
5) 豚肉を炒める 10:30
フライパンを熱してごま油をひき、豚肉を炒める。
6) おろし生姜と大根を加える 11:15
豚肉に焼き色がついたら火を止め、おろし生姜を加える。
大根を水ごと加え、強火にかけて炒める。
7) 仕上げる 13:10
When the water of the radish is removed, add the seasoning and entangle it.
When the whole is roasted, turn off the heat and add sesame seeds and radish leaves to complete.

Point

・ Grated ginger does not have to be added.
・ The amount of sugar can be changed to your liking.
・ Twice as much radish as pork is good.
・ If you want to finish the radish with a soft texture, cut it against the fiber.