A recipe video and instructions for stir-fried pork belly and daikon radish with bonito flakes!
- 豚バラ薄切り肉 150g
- 大根 7cm(200g)
- チンゲン菜 1株(100g)
- ヤマキ『めんつゆ 500ml』 大さじ2
- 『氷熟®️』マイルド削り 1.5g×12袋 小袋3袋
- サラダ油 小さじ1
- 大根は縦十字に切り、切り口を下にして3mm幅に切る。チンゲン菜は長さを3等分に切り、茎は放射状の6等分に切る。
- 豚肉は5cm幅に切る。
- フライパンにサラダ油を入れて中火で熱し、豚肉、大根を入れる。肉の色が変わり、大根が透き通るまで炒める。チンゲン菜の茎を加え、火が通るまで炒める。
- ヤマキ『めんつゆ』を加え、全体になじむまで炒める。チンゲン菜の葉を加えてさっと炒める。
- 『氷熟®️』マイルド削りを加えてさっと炒める。
Stir-fried pork belly and daikon radish with bonito flakes
The key to this dish's flavor is the combination of "mentsuyu" (noodle soup base) and "katsuobushi" (dried bonito flakes)! Here's a recipe for a side dish with a lovely aroma of katsuobushi The Yamaki "Hyojuku®" used here is katsuobushi that has been aged using a low-temperature method to preserve its umami components. The 25g type is also recommended as it's easy to adjust the amount to your liking
1. Cut the daikon radish lengthwise into quarters, then place the cut side down and slice into 3mm wide pieces. Cut the bok choy into three equal lengths, and cut the stems into six radial sections.
2. Cut the pork into 5cm wide pieces.
3. Heat salad oil in a frying pan over medium heat, then add the pork and daikon radish. Stir-fry until the meat changes color and the daikon becomes translucent. Add the stems of the bok choy and stir-fry until cooked through.
4. Add Yamaki Mentsuyu and stir-fry until well combined. Add the bok choy leaves and stir-fry briefly. Tip: Yamaki Mentsuyu 500ml is 2x concentrated. You can also use 1 tablespoon of sake, 2 tablespoons of mirin, and 1 tablespoon of soy sauce instead of Yamaki Mentsuyu 500ml for a delicious result.
5. Add the "Hyojuku®" mild shaved ice and stir-fry briefly.
