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Ginger-grilled set meal | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Pork booth : 400g
Onion (thinly sliced) : 1 piece
Shimeji mushroom : 1/2 bag
potato starch : 1 tablespoon
Salad oil : 1/2 tbsp
(A) Soy sauce : 2 tbsp and 1/2 tbsp
(A) Mirin : 2 tablespoons
(A) Sake : 1 tbsp and 1/2 tbsp
(A) Sugar : 2 tsp
(A) Grated ginger : 1 tsp
Cabbage (sliced) : 1/6 pieces
Tomato (comb cut into 8 equal parts) : 1 large
Mackerel miso boiled can : 2 cans (380g)
Cabbage : 1/8 piece
Shimeji mushroom : 1/2 bag
butter : 20g
(B) Water : 600cc
(B) Mentsuyu (3 times concentrated) : 60cc
(C) Potato starch : 2 tablespoons
(C) Water : 3 tbsp
Egg (melting loose) : 2 pieces

Time required

15minutes

Procedure

1) Make oyster juice 01:16
Put (B) in a small pot, cover and heat over high heat. When it boils, set it to medium heat and add the combined (C) to thicken it. After boiling, sprinkle in the beaten egg, and when the egg floats softly, turn off the heat and serve in a bowl.
2) Make ginger 01:22
Cut one onion into thin slices and loosen the shimeji mushrooms. Put oil in a 26 cm frying pan and heat it over medium heat. Put pork, onions and shimeji mushrooms soaked in potato starch, cover and steam. Cut cabbage and tomatoes. When it gets brown, turn it over, and when the meat is cooked, add (A) and entangle it over high heat.
3) Make chanchanyaki 01:50
Put cabbage and shimeji mushrooms in a heat-resistant bowl, turn the can of mackerel in miso together with the juice, put butter on top, cover with plastic wrap, and heat in a microwave oven at 600W for 6 minutes. Mix quickly and serve in a cocotte.
4) Serve 02:40
Cut cabbage and tomatoes. Place cabbage and tomatoes on a plate, place 3 and serve with ginger. Serve rice in a bowl and add 1 to finish.

Point

・ Moist and juicy finish by squeezing potato starch into pork booth meat.
・ Thicken the egg with water-soluble potato starch and then add the beaten egg to make the egg fluffy and clean.
・ If you put the lid on and steam it, the ingredients will be cooked in a short time and the color will be browned.
・ If you use a can of miso, you can easily make it just by lentin without adding seasonings. Finally, add butter to add depth to the taste and eliminate the canned taste.