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Boiled pork and radish｜Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Pork thigh : 200g
小麦粉 : 大さじ1
大根 : 1/6本
にんじん : 1/3本
板こんにゃく : 40g
油 : 小さじ1と1/3
だし汁 : 1と1/2カップ
(A)砂糖 : 大さじ1/2
(A)みりん : 小さじ1/2
(B)味噌 : 大さじ1
(B)醤油 : 小さじ1

Time required

30minutes

Procedure

1) Cut the ingredients 02:46
Peel carrots and radishes and cut into ginkgo.
Cut the konjac in half, then cut it in half and slice it into thin slices.
Cut the pork thigh into 1-2 cm widths.
2) Prepare the pork thigh 09:31
Knead the flour into the pork and put it in the refrigerator.
3) Boil the konjac 10:08
Boil water in a pan and boil konjac for 1 minute.
Pour into a colander and rinse with running water.
4) 具材を炒める 10:35
Put oil in a pan and fry carrots and radishes.
Add the pork from 2 and fry, add the soup stock and heat over high heat.
After boiling, remove the lye and add 3 konjac.
Add the seasoning of (A), cover with a lid, and simmer for 10 minutes.
Add the seasoning of (B), cover with a lid, and simmer for 15 minutes.
Turn off the heat and let it cool in a pan to complete.

Point

・ Amount for 2 adults and 1 child over 3 years old ・ Pork thigh meat can be replaced with pork booth meat.
・ Cut carrots into 5 mm wide pieces and radishes into 1 to 2 cm wide pieces.
・ It is recommended to slice the ingredients that are difficult to bite into thin pieces.
・ Using thread konnyaku simplifies the cutting process.
・ When using konjac that does not need to be boiled, omit the process of boiling.
・ Fry radish and carrot for 5 minutes.
・ Adjust the heat while watching the amount of water and simmer.
・ Since the taste is soaked in once cooled, it is recommended to warm it when eating.