蒸し鶏（鶏もも肉のよだれ鶏）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
Butajiru ｜ Recipe transcription of Kagoma Ogojo
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Ingredients
- Pork chopped meat : 300g
- Japanese ginger : Two
- Toimogara : One
- Macrophyll : 10 sheets
- ginger : 1 piece
- Local sake : 1 tablespoon
- Sesame oil : 1 tablespoon
- water : 500cc
- miso : 3 tbsp
- Roasted sesame : 2 tablespoons
- Mini Tomato : 10 pieces
Time required
30minutes
Procedure
-
1)
Prepare pork
00:12
Sprinkle local sake on the pork and knead it by hand.
-
2)
Cut the material
00:17
Cut the cherry tomatoes in half and chop the Japanese ginger.
Peel the potatoes, slice them into thin slices, and expose them to water. Cut the perilla and ginger into julienne. -
3)
Fry ginger and pork in that order
01:14
Heat sesame oil in a pan and fry ginger. When the scent comes out, add pork and fry further.
-
4)
Stew the ingredients
01:33
Add water and when it comes to a boil, add potatoes and simmer while removing the lye.
-
5)
Season
02:12
When the potatoes are cooked, turn off the heat and melt in the miso.
-
6)
Finish
02:37
Add cherry tomatoes and Japanese ginger and let it boil for a while. Serve in a bowl and sprinkle with perilla and roasted sesame seeds.
Point
・ The ingredients are for 4 people. (243.4kcal for 1 person Protein 18.2g Lipid 13.7g Sugar 7.9g Salt 1.5g)
・ Pork soup containing Kagoshima's traditional vegetable "Toimogara".
・ If you don't have any sardines, you can use boiled taro instead.
・ I used local sake this time, but you can substitute it with your own cooking liquor.
・ If you are not good at condiments, omit them.
・ You may add your favorite vegetables.
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