【 Maitake Mushroom and Lotus Root Rice | 舞茸とれんこんの炊き込みご飯 】
Rice | 米 360ml (2合)
Maitake Mushrooms | まいたけ 1パック (100g)
Lotus Root | れんこん 1/2節 (100g)
Soup of boiled pork belly 1.5 cups | 豚バラのスープ煮のスープ 約カップ1と1/2
【A】
• Soy Sauce & Mirin 1 Tbs each | しょうゆ・みりん各大さじ1
• Sugar 2 Tsp | 砂糖 小さじ2
• Salt 1/2~1 Tsp| 塩 小さじ1/2~1
Instructions
【Black Vinegar Sweet & Sour Pork|ほろほろ黒酢酢豚】
①Cut the green peppers in half and remove the seeds, cut into 2~3 cm slices. Slice the pre-cooked pork belly into 2~3 cm chunks and powder it with corn starch. Combine the sauce 【A】.
② Deep fry the pork belly in 180C oil, until it turns light brown and crispy.
③ Pour half a tablespoon of vegetable oil into a frying pan and saute the green peppers. Add the deep-fried pork belly and 【A】sauce and evenly marinate for a delicious sweet and sour coating.
Cut the pork belly in half (if necessary), add ginger sliced into 5mm thickness with the 【A】ingredients. Bring to boil and reduce the heat to medium-low for approx. 90 minutes. I use a Le Creuset pan retaining a low but continuous boil throughout the 90 minutes. The pork belly can be stored refrigerated with the soup. (Do not throw away the soup!)
【 Maitake Mushroom and Lotus Root Rice | 舞茸とれんこんの炊き込みご飯 】
Wash 2 cups of rice (360ml) and drain it dry for approx. 30 minutes.
In the meantime, slice the maitake mushrooms and lotus roots to about 1cm square.
Add the 【A】ingredients together with the pork belly soup and cook with a rice cooker.
No comments yet.