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Shumai (grilled shumai) | Transcript of recipe by cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚挽き肉 : 140g
豚ロース肉 : 160g
玉ねぎ : 50g
(A) Salt : 小さじ2/3
(A)Oyster sauce : 大さじ1
(A) Sugar : 小さじ1
(A) Ginger : 15g
(A) Black pepper : 適量
(A) Umami seasoning : 5振り
片栗粉 : 大さじ1
シュウマイの皮 : 適量
(B) Water : 60cc
(B) Potato starch : 小さじ1
サラダ油 : 大さじ1

Time required

20minutes

Procedure

1) cut the ingredients 03:18
Cut the onion and put it in a bowl, add 1 tablespoon of potato starch (not listed) and mix.
Cut the pork loin and mix it with the pork loin and ground pork in a bowl.
2) wrap the ingredients 05:18
Add (A) to 1 and mix well.
Wrap it in shumai skin.
3) bake 09:35
Heat salad oil in a frying pan and arrange 2.
Bake over medium heat.
Once it's grilled, sprinkle with (B), cover and steam-fry for 4 to 5 minutes.
Serve and complete.

Point

・Using pork loin gives it a nice texture.
- Ground pork releases a lot of juice when it warms up, so use ground pork that has just been taken out of the refrigerator.
・Chop the onions into small pieces.
- Cut the pork loin into strips and pound it with the back of a knife to make it fine.
・Put the bowl containing the pork loin and ground pork in Step 1 into the bowl containing the onions and mix.
・Grate the ginger.
・When wrapping in step 2, wrap it into a stick shape.
・Step 3 is to arrange the ingredients before lighting the fire.
・You can also enjoy it by adding salt, vinegar, and pepper to your taste.