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豚肉ときのこのしぐれ煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Cut off boston butt : 150g
(A) Potato starch : 1 tsp
(A)しょうゆ : 小さじ1
(B)しょうゆ : 大さじ2
(B)みりん : 大さじ2
(B)砂糖 : 小さじ2
Favorite mushrooms (shimeji mushrooms, maitake mushrooms, enoki mushrooms, etc.) : 2～3パック
しょうが : 1～2片
かつお節 : 1パック(4g)
ごま油 : 適量
水 : 大さじ1

Time required

20minutes

Procedure

1) Prepare 01:24
Remove the stones from the mushrooms, cut them into pieces that are easy to eat, or loosen them by hand.
Cut the ginger into julienne.
If the pork is large, cut it into pieces that are easy to eat and knead (A).
2) Cook the ingredients 10:54
Heat a frying pan, add sesame oil, add pork and fry.
When the surface of the pork changes color, add half the amount of ginger and fry lightly.
Add mushrooms, mix gently, add water, cover and cook over medium heat for 3-5 minutes.
3) Season 13:04
Add (B) to 2 and mix the whole.
Add the remaining ginger, fry until a little broth remains, turn off the heat, add dried bonito flakes, and mix the whole to complete.

Point

・ The pork shoulder loin can be cut off with pork booth meat.
・ Ginger can be replaced with tube-type grated ginger.
・ Adding ginger in half will improve the flavor.
・ After completion, it can be stored in the refrigerator for 4 to 5 days.
・ If you like, you can add wasabi to it.