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Chukadon｜Transcription of restaurant Sakura's recipe

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Pork top : 100g
(B)酒 : 大さじ1
(B)塩 : 適量
片栗粉 : 小さじ1と1/2
にんじん : 50g
白菜 : 200g
長ネギ(青い部分) : 1/2本
小松菜 : 1/3パック
しめじ : 1/2パック
(A)酒 : 大さじ2
(A)オイスターソース : 大さじ1と1/2
(A)醤油 : 大さじ1/2
(A)砂糖 : 小さじ1
(A)中華スープの素(ウェイパー) : 小さじ1と1/2
(A)水 : 300ml
(A)おろし生姜 : 10g
油 : 大さじ1
(B)片栗粉 : 大さじ1と1/2
(B)水 : 大さじ3
うずらの卵の水煮 : 適量
黒コショウ : 適量
Sesame oil : 適量
ご飯 : 適量

Time required

40minutes

Procedure

1) Make a seasoning 00:18
Put (A) in a bowl and mix gently.
2) Make water-soluble potato starch 01:18
Put (B) in a container and mix.
3) Prepare vegetables 01:55
Cut the carrots into 3 equal parts, beat them and slice them into thin slices.
Cut the Chinese cabbage diagonally so that the cross section appears, and cut the leaves into small pieces.
Slice the green onions diagonally.
Make a cross cut in the stem of Japanese mustard spinach, loosen it, and wash it with water.
Cut the stems into 3 cm wide pieces and the leaves into large pieces.
Cut off the shimeji mushrooms and loosen them into bite-sized pieces.
4) 豚こま肉の下準備をする 04:59
Cut the pork into bite-sized pieces and put them in a bowl.
Add (B) and knead well until the water is gone.
Add potato starch and entangle with the surface of pork.
5) 加熱する 05:59
Heat a deep frying pan over medium heat. Add oil and warm.
Add 4 and spread, fry and take out so that it has a grilled texture.
Add carrots and when the aroma comes out, add Chinese cabbage, green onions and shimeji mushrooms, and lightly sprinkle oil (not included in the amount) and fry.
Add (A) and mix.
Add boiled quail eggs, Japanese mustard spinach, and stir-fried pork meat, mix and bring to a boil.
When it boils to the center, turn off the heat.
Mix 2 well, add in 3 portions, and mix immediately to thicken.
Heat over medium heat.
Turn off the heat and add sesame oil.
Sprinkle with black pepper.
6) 盛り付ける 09:20
お皿にご飯を盛り、5を乗せる。

Point

・ Vegetables may be replaced with vegetables at home.
・ If you don't have the Chinese soup base (waper), you can use chicken soup base instead.
・ For water-soluble potato starch, make the ratio of potato starch to water 1: 2. It is less likely to become lumpy when thickening with a small amount of water.
・ Cut carrots to the same thickness to make the passage of fire uniform.
・ Chinese cabbage can be cooked in a short time by cutting it diagonally so that the cross section appears.
・ In step 3, Chinese cabbage, green onions, and shimeji mushrooms are fried at the same timing, so it is convenient to keep them in the same bat.
・ When you first fry the pork in step 5, you don't have to cook it all the way through.
・ By adding oil (outside the amount) in step 5, the green odor of vegetables is removed and the vegetables are glossy.
・ Turn off the heat when adding water-soluble potato starch in step 5. As soon as it is left on the fire, it hardens and tends to become lumpy.
・ Sesame oil and black pepper are sensitive to heat, so add them last if you want to add flavor.