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Boiled radish and pork ribs | Yoshiko's first cooking class [Cooking researcher Yoshiko Fujino official channel]'s recipe transcription

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動画数
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材料

  • Japanese white radish : 20cm
  • Pork belly (block) : 200g
  • しょうが : 1片
  • サラダ油 : 小さじ1
  • (A)酒 : 大さじ3
  • (A)しょうゆ : 大さじ2
  • (A)砂糖 : 大さじ2
  • 塩 : 適量
  • 水 : 適量

所要時間

40分

手順

  1. 1) Prepare the radish 00:56

    Peel the radish with a peeler, cut it in half lengthwise, and cut it into half-moons with a width of 1.5 to 2 cm.
    Arrange the radishes in a heat-resistant dish, sprinkle with salt, add about 2 tablespoons of water, wrap, and heat in a 600 W range for 5 to 6 minutes.
    After heating, take the radish in water and cool it.

  2. 2) Cut the ingredients 03:26

    Cut the pork belly into 7 mm wide pieces and sprinkle with salt.
    Cut the ginger into julienne.

  3. 3) Cook the pork belly 04:17

    Heat a frying pan, add salad oil, line up the pork belly and bake on both sides.
    Wipe off excess oil with kitchen paper.

  4. 4) 具材を煮る 07:29

    Add enough water to cover the radish and radish in the frying pan of 3 and heat it to high heat.
    Add (A), bring to a boil over medium heat, shift the lid slightly and simmer for 20 minutes.
    After heating, if there is a lot of broth, set it to high heat and remove the broth.
    Add ginger and entangle it all over.

Point

・ After heating the radish in the microwave, soak it in water to cool it and then boil it to make it easier for the taste to stain without breaking.
・ For radish, use the sweet part close to the leaves.
・ When heating radish in the microwave, heat it until the skewers are soft enough to stick without resistance.
・ By adding ginger at the end, you can bring out the flavor of ginger.

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