フライパンで簡単完成！チキンが柔らかジューシー！鶏肉のレモンマリネ蒸しの作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
#Vegetable dishes
#Appetizers
#Side dishes
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#Over 10,000 views
#Boiled food
Pork radish ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Radish : 1/2
- Ribs : 200g
- oil : 1 tablespoon
- water : 150g
- Somi Shantung : 1 tsp
- Liquor : 2 tablespoons
- Soy sauce : 2 tablespoons
- sugar : 1 tsp
- Round-cut hawk's claw : a little
- Sesame oil : 1 tsp
Time required
10minutes
Procedure
-
1)
Cut the ingredients
00:27
Peel the radish and cut into 3 mm wide ginkgo biloba.
Cut the pork into 2 cm widths. -
2)
Make a matching sauce
01:38
Add water, Somi Shantung, sake, soy sauce, sugar and hawk claws and mix well.
-
3)
Stew the ingredients
02:46
Add oil and pork to a frying pan and fry.
When the pork is cooked, add radish and fry.
When the radish is oiled, add a sauce and simmer with occasional stirring.
Boil until the broth is exhausted, add sesame oil, and you're done!
Point
・ When the combined sauce is mixed, the Somi Shantung melts when heated after that, so it does not have to be completely melted.
・ If you sprinkle all-purpose green onions (a little) from above after serving on a plate, the color will improve and the finish will look good.
・ If you eat it after cooling it, the taste will be soaked in and it will be delicious!
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