焼きそば（あんかけ焼きそば）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 30minutes
Kushiyaki (pork belly skewers wrapped in perilla)｜Ken's husband Ken's camp meal channel / Ken Outdoor Cooking's recipe transcription
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Ingredients
- Macrophyll : 10 sheets
- Ribs : 4 sheets + pieces
- salt : Appropriate amount
- Liquor : Appropriate amount
Time required
20minutes
Procedure
-
1)
Wash the perilla and cut off the stems
00:34
Wash the perilla lightly and cut off the stems.
-
2)
Arrange the perilla on the pork belly
00:40
Spread wrap on a cutting board, line up 4 pieces of pork belly, and line up the perilla leaves on top of it so that there are no gaps.
-
3)
Roll pork belly
00:59
Wrap the pork belly while pressing it and wrap it in a wrap to shape it.
-
4)
Refrigerate
01:11
Refrigerate for 30 minutes.
-
5)
Cut into 1 cm width
01:18
Remove the plastic wrap and cut into 1 cm wide pieces.
-
6)
Skewer
01:27
Skewer the cut pieces.
-
7)
Sprinkle sake and salt on a skewer and bake
01:37
Sprinkle sake and salt on the skewers and bake well while turning several times.
-
8)
Sprinkle salt to finish
02:12
Sprinkle salt to finish and finish.
Point
・ When rolling pork belly, line up the pieces where there are gaps.
・ If you cool it before cutting it, it will be easier to cut it with a kitchen knife.
・ When sticking a skewer, stick it from the place where you started to roll it so that it will not come apart during baking.
・ Sprinkle alcohol to prevent drying and burning. Recommended to use in a soy sauce spray.
・ When the oil drips, turn it over and sprinkle with salt again.
・ Can be grilled or cooked in a frying pan.
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