豚バラ白菜のレンジ蒸しの作り方！電子レンジで簡単！重ねてレンチンするだけでOK！ご飯がすすむ簡単おかずレシピ！- Steamed Pork Chinese cabbage-【料理研究家ゆかり】

豚バラ白菜のレンジ蒸しの作り方！電子レンジで簡単！重ねてレンチンするだけでOK！ご飯がすすむ簡単おかずレシピ！- Steamed Pork Chinese cabbage-【料理研究家ゆかり】

Today I made layered steamed Chinese cabbage and pork. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel Today I would like to make layered steamed Chinese cabbage and pork.

This one is already very easy because all you have to do is pile up the Chinese cabbage and pork and then steam it in the microwave. In addition, I will also introduce a sauce recipe that is perfect for this layered steamed dish. The ingredients are easy to find and very simple to make.

There are some key points here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home First of all, here are the ingredients for layered steaming. Here are the ingredients.

Here are the ingredients: Chinese cabbage, thinly sliced pork belly, mirin, cooking sake, chicken stock, salt and pepper. First of all, it’s Chinese cabbage, and I’m preparing 1/4 of it right now.

I think the number of grams will vary depending on the size of the Chinese cabbage, but I think you should aim for about 300-400 grams. If you have a little left over, you can use it in miso soup, vegetable stew, or other dishes. And the pork belly is 250g this time.

Here is a rough guide. And for the seasoning, I’m going to make the dipping sauce this time, so I’m going to make it a little lighter. Seasoning with mirin, cooking sake, and chicken broth. Chicken soup stock can be made with consommé or dashi stock as you like.

Now let’s move on to the ingredients for the sauce. Here are the ingredients. Here are the ingredients: green onion, ginger, garlic, soy sauce, vinegar, sugar, ground sesame, sesame oil, and here are the ingredients for the sauce. The key is fresh ginger and garlic.

Can use the tube type, but I recommend using fresh because the fresh one is more aromatic and you can enjoy the texture. I will make it with these ingredients right away. Easy recipes at home Now let’s make it. First of all, I would like to make a dipping sauce.

First we will chop the green onions. Can chop them in any way you like. Now let’s start chopping. Chop the green onions like this. Then put them in a bowl. Now let’s move on to the garlic. First cut the garlic in half and remove the garlic sprouts.

Be sure to remove this as it causes gouging. Then mince the garlic. The garlic is now ok. Then put this one in the bowl too. Then ginger. Let’s peel the ginger first. Then chop this one in the same way. Once the ginger is also chopped, put it in a bowl.

Now, microwave the vinegar lightly to remove the acidity. Heat this in a microwave oven at 600 watts for 40 seconds. Heated for 40 seconds. Then I put it in this. Then put the sugar in here. After that, add soy sauce, ground sesame seeds, and sesame oil. Then mix well.

Mix well until the sugar is no longer tactile. The dipping sauce is now ready. This is very easy to make, so please try it. Easy recipes at home Now let’s continue to make layered steamed rice. First, rinse the Chinese cabbage in cold water. After rinsing, lightly pat dry with paper.

I think it’s a little bit wet because I’m going to steam them in the microwave afterwards. Then cut off the core first. And then peel off one piece at a time like this.

I think there’s a little bit of a ratio with the meat as to how many sheets I’m going to use, so I’m going to adjust it as I see how it goes. Prepare the Chinese cabbage this way. Then put the largest Chinese cabbage at the bottom.

Then put a layer of thinly sliced meat here. If it overflows, fold it in a little. It looks like this. Then sprinkle lightly with salt and pepper. Just a light sprinkling is fine. And then we’re going to put the Chinese cabbage in the opposite direction this time.

Now the white part is the leafy part, and the white part is the leafy part. And then put the meat on top again. And sprinkle lightly with salt and pepper again. Then layer the Chinese cabbage. And then another layer of meat in the same way.

When the meat sticks out of the bok choy, fold it over quickly. Now place the meat in the little extra space. And sprinkle with salt and pepper again. And again place the bok choy in the opposite direction. And place the meat.

Now that the meat is all done, put salt and pepper on top again and finally pile it up again. It looks like this. I’m layering the bok choy and meat like this now. I used 1/4 of a bok choy and now have this much left over.

I have quite a bit left over, so please use it for something else. Then I cut the Chinese cabbage in roughly 4 cm widths, leaving a layer on top of it. Cut while pressing down to prevent shifting. Cut like this. Then prepare a heat-resistant container like this.

This time I use a 22 x 14 cm baking dish that I bake in. The height will be roughly 4.5 cm. Then let’s start to fill it with Chinese cabbage. Arrange them like this.

Now I have a little bit of space on both sides, so I would like to put a little bit of extra Chinese cabbage in there. Since here, let’s put these extra Chinese cabbages on both sides. OK. If you lay it out like this, it will look better because it will be snug.

If you have a skimmer, try laying out extra bok choy like this. Then I will combine the seasonings here first before heating. Can pour it on directly, but it will taste a little uneven, so first put mirin, cooking sake, and chicken soup stock in a separate container. And mix well.

And when well mixed, pour it over this. OK. Then put a fluffy wrap over this. Then heat this in a microwave oven at 600 watts for about 8-10 minutes until the Chinese cabbage and pork are cooked. Now heated for 10 minutes. Then please remove the plastic wrap to avoid burns.

It looks very tasty like this. If it is still undercooked after 10 minutes of heating, try heating it some more. Now I want to finish it off with the dipping sauce I just made. Easy recipes at home This is how I make my layered steamed Chinese cabbage and pork. Finished like this.

Finally, I put it in a bowl like this and sprinkled some sauce and a little green onion for color. The small leeks here are not included in the quantity, so please sprinkle them on top of the sauce as desired. The dish is very tasty and full of volume. It’s done.

Now, I would like to eat. Then I would like to have it. Let’s eat. Very tasty with sweet pork and Chinese cabbage. And this green onion sauce goes great with it. Easy recipes at home Please subscribe to my channel It was finished deliciously today.

This is the key to this layered steamed Chinese cabbage and pork. First of all, the Chinese cabbage should be quickly rinsed in water, then lightly wiped dry and the core should be cut off.

The next point to remember is to place the largest leaf at the bottom and the meat on top of it. Once the meat is placed, place the top and bottom of the Chinese cabbage, with the core on the opposite side.

If you overlap them in such a way, the overall thickness will be balanced. The number of layers may vary depending on the number of pieces of meat and the size of the leaves, so please adjust the number of layers accordingly. And after stacking, try to cut the leaves about 4 cm wide.

And then after that, you’re going to lay it out in a heat-resistant container, and there’s probably going to be a skimmer. If there is a gap, then you can fill it with the rest of the bok choy.

If you have a skimmer, put the leftover bok choy in the skimmer and cook it with the bok choy. The proper heating time may vary depending on the type of microwave oven and the shape, material, and size of the container, so please adjust the heating time as you see fit.

I also introduced a recipe for scallion sauce that is perfect for this layered steamed dish. This recipe is perfect for this layered steamed dish, so please try making it together. I told you when I made this that I recommend fresh garlic and ginger in this dish.

The ingredients are easy to find and very simple to make. It is very tasty and you should try making it. Easy recipes at home Today I made layered steamed Chinese cabbage and pork. I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、豚バラ白菜のレンジ蒸しの作り方をご紹介します。電子レンジだけで簡単！重ねてレンチンするだけでOK！ご飯がすすむ簡単おかずレシピです。特製だれと相性抜群です。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make microwave steamed pork belly and Chinese cabbage. Easy to use with just a microwave! Just layer it and wrench it! This is an easy side dish recipe that goes well with rice. It goes perfectly with the special sauce. It’s very delicious, so please try making it.

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【材料】（2〜3人分）
＜レンジ蒸し＞
・白菜 1/4個
・豚バラ薄切り肉 250g
・みりん 大さじ1
・料理酒 大さじ1/2
・鶏ガラの素 小さじ1/2
・塩胡椒 適量

＜たれ＞
・長ネギ 1/2本
・生姜 5g
・ニンニク1片
・醤油 大さじ2
・酢 大さじ2
・砂糖 大さじ1
・すりごま 大さじ1
・ごま油 大さじ1/2

【ingredients】
・1/4 Chinese cabbage
・250g Thinly sliced pork belly
・1 tbsp Mirin
・1/2 tbsp Cooking sake
・1/2 tsp Chicken stock
・Salt and pepper

・1/2 Green onion
・5g Ginger
・1 clove Garlic
・2 tbsp Soy sauce
・2 tbsp Vinegar
・1 tbsp Sugar
・1 tbsp Ground sesame seeds
・1/2 tbsp Sesame oil

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🍳オススメ簡単レシピ

◎簡単白菜漬けの作り方
　https://youtu.be/3Fi1JwidAg4

◎鶏肉と白菜のクリームスープの作り方
　https://youtu.be/lIlkdD-8fcE

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