酢漬け（酢きゅうり）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking class at Sakura restaurant Time required : 15minutes
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Ginger-grilled | Cooking researcher Ryuji's Buzz Recipe's recipe transcription
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Ingredients
- 豚ロース肉 : 200g
- (A) Ginger : 7.5g
- （B）生姜 : 7.5g
- 塩こしょう : 適量
- 薄力粉 : 適量
- （C）酒 : 大さじ2
- （C）みりん : 小さじ2
- （C）醤油 : 大さじ1と1/2
- （C）砂糖 : 小さじ1
- （C）味の素 : 4振り
- サラダ油 : 大さじ1
- キャベツ : 適量
Time required
30minutes
Procedure
-
1)
Cut ginger
01:22
Cut the ginger from (A) into thin slices and julienne.
Grate the ginger from (B). -
2)
Prepare pork
02:21
Sprinkle salt and pepper on one side of the pork and sprinkle flour on both sides.
-
3)
Bake pork
03:20
Add oil to a large frying pan and heat over medium heat.
Add pork one by one and lightly brown both sides over high heat. -
4)
調味料と生姜を加える
04:53
When it gets browned, reduce the heat to medium heat, add (C) and boil.
Add the ginger from (A) and (B) and entangle them all together to complete.
Serve on a plate and serve with shredded cabbage.
Point
・ Domestic ginger is recommended.
・ Sprinkle flour on pork to keep it moist and make it more delicious.
・ When pork oil comes out, wipe it off occasionally with kitchen paper.
・ If you overheat the ginger, the aroma will fly off, so add it and fry it lightly.
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