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Miso pork hot pot｜Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

白菜 : 250g
木綿豆腐 : 150g
(A)水 : 120ml
(A)あまざけ : 100ml
(A)味噌 : 大さじ1と1/2
(A)白だし : 大さじ2
(A)酒 : 大さじ1
ごま油 : 小さじ1
豚ばら肉 : 200g
生姜 : 5g
小ねぎ : 適量
いりごま : 適量
七味唐辛子 : 適量

Time required

25minutes

Procedure

1) 具材を入れて煮る 03:39
Cut off the core of Chinese cabbage and cut it into pieces that are easy to eat. Put in the pot in order from the part closest to the core. Cut the cotton tofu into 1 cm wide pieces and put them in a pan. Put the ingredients of (A) in a container, mix and add to the pan. Cut the ginger into julienne and put it in a pan. Divide the pork belly into 4 equal parts and serve in a pan. Add sesame oil, cover and simmer on low medium heat for 15 minutes.
2) 盛り付ける 06:36
小ねぎといりごまを散らし、七味唐辛子をかけたら完成。

Point

・ Miso pork hot pot recipe with deep sweetness and richness of amazake.
-You may use ginger in a tube. It is recommended to use raw because it gives off a scent.
・ By mixing the ingredients of (A) well first, the soup will become more familiar.
・ By using pork belly, it will not harden even if it is boiled.
・ When sprinkling sesame seeds while twisting, the scent will stand out.
・ If you like, you can sprinkle with chili oil.
・ You may eat udon and salt in the shime.