炒め物（玉ねぎとちくわのめんつゆマヨネーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 7minutes
Boiled radish and pork ribs | Yoshiko's first cooking class [Cooking researcher Yoshiko Fujino official channel]'s recipe transcription
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Ingredients
- 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
Time required
40minutes
Procedure
-
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)
Cut the ingredients
03:26
Cut the pork belly into 7 mm wide pieces and sprinkle with salt.
Cut the ginger into julienne. -
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)
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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