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大根焼売｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Japanese white radish : 7-8 cm
ネギ : 10cm
Pork top : 100g
豚ひき肉 : 150g
(A) Soy sauce : 1/2 tbsp
(B) Soy sauce : 大さじ1/2
(B) Sake : 1/2 tbsp
(B) Sesame oil : 1 tsp
(B) Salt : 1/4 teaspoon
(C) Potato starch : 大さじ1
(D) Potato starch : 大さじ1/2
(D) Flour : 大さじ1/2
(D) Water : 50ml
(E) Sesame oil : Appropriate amount
油 : 適量
Shumai skin : 適量

Time required

20minutes

Procedure

1) Mix radish and pork meat 00:18
Peel the radish and cut into cubes.
Cut the pork meat, add the soy sauce from (A), and entangle it so that the meat is loosened.
2) Squeeze minced pork 01:56
Add coarsely chopped green onions to minced pork, add (B) and mix, and leave for 10 minutes.
3) Combine minced pork and minced pork 03:24
Add 1 and (C) potato starch to 2 and mix well.
Take the meat out of the wrap and layer the wrap on top of it.
Stretch to a thickness of 2 cm, divide into 20 equal parts, and lightly roll one by one.
4) 蒸し焼きする 05:18
Cover the rolled meat with shumai skin and wrap it thinly.
Arrange in an oiled frying pan.
When the skin is lightly browned, add water to 1/3 of the height of the shumai and steam it.
Mix the ingredients of (D) in a separate container, put them in a frying pan so that they are not sold, and bake them further. Sprinkle the sesame oil of (E) once and bake it to complete.

Point

・ A recipe for 15 to 18 pieces.
・ You can make 30 pieces in double the amount.
・ Radish may be peeled.
・ The point is to thoroughly rub the minced pork.
・ If the pork soup is out, drain it and add it to the minced pork.
・ If you divide the wrap into 20 equal parts with chopsticks, it will leave marks and make it easier to roll.
・ The meat is divided into 20 equal parts, but adjust the amount and roll into 15 to 18 pieces.
・ Roll it with your palm and roll it up.