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Pork sesame crystal pickled | Cooking researcher Ryuji's buzz recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork top : 320g
(A) Potato starch : 小さじ4
(A) Salt and pepper : 適量
(A) Sake : 大さじ1
みょうが : 3個
しょうが : 10g
(B) Sugar : 大さじ2
(B) Soy sauce : 大さじ3
(B) Vinegar : 大さじ3
(B) Water : 大さじ1
(B) Ajinomoto : 8振り
(B) Sesame oil : 大さじ1
輪切り唐辛子 : 適量

Time required

20minutes

Procedure

1) Prepare the condiments 02:04
Cut the ginger into julienne.
Cut the Japanese ginger in half and cut it into julienne vertically.
2) Prepare pork tops 03:38
Put the pork in a bowl and if it looks big, tear it into bite-sized pieces by hand.
Put (A) and rub it by hand.
3) Boil pork tops 05:12
Put water (outside the amount) in a pan and bring to a boil.
When it boils, spread the pork and add it quickly.
While mixing with chopsticks, boil for about 1 minute until the red part of the pork is gone.
After boiling, put it in a colander, cool it with running water, and drain it well.
4) 3と調味料を合わせる 06:19
Put the pork meat of 3 in the storage container.
Add the ginger from 1 and mix gently.
Put myoga on top.
Add (B) and mix gently.
Place the sliced red pepper and lightly press it.
Cover and leave in the refrigerator for 15-30 minutes.
Complete.

Point

・ Cold dishes recommended when it's hot.
・ By coating the meat with potato starch and boiling it, the meat becomes tender.
・ Raw ginger has a better aroma and taste than tube ginger.
・ If the pork is large, cut it into bite-sized pieces by hand.
・ If you do not have enough water in step 2, add alcohol.
・ Be careful with boiled pork tops, as the meat will harden due to residual heat unless it is cooled with cold water.
・ If you like the strong taste in step 4, you do not need to add water. You may add the seasoning after adding it in advance.
・ You may add perilla.
・ It is delicious even if you change the taste with Chinese pepper.