キャベツ丸ごと！ほったらかしの簡単レシピ！豚巻きキャベツの香味ねぎだれの作り方

キャベツ丸ごと！ほったらかしの簡単レシピ！豚巻きキャベツの香味ねぎだれの作り方

Hi everyone! I’m Koh Kentetsu Our previous episode was quite a hit The caesar salad was well-liked by you guys so… Green is Fabulous Part 2 today Last time was a salad so this time, we’ll do a MAIN dish Pork-wrapped Cabbage with a Green Onion Sauce A super, easy recipe with minimal work

Let’s start! Cabbage is in season now so the leaves should be nice and tender, and cooks through fast so it’s IDEAL for this recipe And we’ll be using one WHOLE head The tough, outer leaves have already been removed Cut in half we’ll cut 8 pieces in total so cut each half, into quarters

And cut through the core *sound effect for cutting* I’ll go give these a wash Drain and blot any excess water Lightly salt the pork slices (16 slices) When slicing the tough core a little tip First, wrap the pork around the cabbage segment like so… Wrap it so that it holds the cabbage together

So that the pork slice keeps the cabbage segment together Wrap it like this and once you’ve wrapped the cabbage Now the COOKING TIP Cut off the core, AFTER If you cut the core first it makes it difficult to wrap the pork around it So wrap the pork FIRST

And then, cut off the core SECOND You can use up this core, as well Slice it thinly I just thought of this now but… instead of throwing it into the pan You can tuck the slices in and under the pork What an idea, hey? There are a lot of recipes out there

Wrapping pork around things but I’ve never seen any using the core as well Don’t let anything go to waste, right? Once you’ve finished wrapping and cutting off the cores line these up in a frying pan Depending on your element, the hottest area will be different

I have a gas stove where this outer rim gets the hottest That’s why I’m going to line the toughest/thickest part i.e. where the core was along the outside of the pan and the tender side is farther away since it’ll take less time to cook *28cm frying pan*

Line the cabbage in a clock shape and the last piece Stuff it in there You can cram it pretty snug It’s best to line the pan FIRST, with oil (1 tbsp) but I forgot…oops Tilt the pan to distribute the oil The garlic slices are up to you sprinkle them all over

It definitely adds more depth and flavour And then…we simmer/steam on medium-heat Once you hear a sizzling sound add sake (2-3 tbsp) then use a lid, push it down if you need to And then… lower the heat to LOW and steam with the sake The sake helps release the

Garlic and pork flavours and the cabbage soaks it all in making it really delicious About 15 minutes on low-heat It’s been about 10 minutes now it’s looking really good While that’s cooking, let’s make the sauce Green onions, the rest are stuff you have in the pantry soy sauce (2 tbsp)

Rice vinegar (1 tbsp) grated ginger (1 knob) I like to have a lot sesame oil (1 tsp) This sauce is light but with a kick green onions (2-3 stalks) some sesame seeds (2 tsp) mix it all together Look here! I’m going to open it! amazing… totally amazing Let’s plate It looks really good

Agh! It smells SO good You could brown these at the very end, too that would taste great as well You could serve this straight from the pan at the dinner table That’d be ok too last one Ohh…see how it glistens I love how it’s all packed together and how it glistens!

Now for the fragrant, green onion sauce top it all over Make sure each piece gets some sauce I LOVE this OK! And we’ll have this with some rice Pork-wrapped Cabbage with a Green Onion sauce You’re FABULOUS! Itadakima-su (bon appetit) I love how it looks And what I do, every time… It’s perfectly balanced

In 15 minutes you get tender, moist, and sweet cabbage the pork, garlic and the freshness from the green onion It ALL goes SO WELL together! This is really good You can also cook it for longer if you prefer a softer texture maybe 20, 25 minutes that way, your cabbage almost melts

Or if you blast the heat at the end you can brown the bottom side so this recipe is really versatile Some of you may feel that 15-20 minutes is too long but once you put the cabbage pieces in you can forget about it and do other things while it’s cooking

So you can do other things during that cooking time and so I think it’s a useful recipe I’ve made caesar salad, and this pork-wrapped cabbage now I love veggies and so I hope to share more vegetable dishes You’re fabulous I just have to keep saying “fabulous” So TENDER OH..I forgot! the ending…

Thanks for watching and if you liked this recipe, please give us a thumbs up and subscribe to our channel Bye!

野菜をしっかり食べたいあなたへ！
Green is Fabulousシリーズ第2弾はゴハンのおかずになる簡単な一品です！

▼やみつきシーザーサラダ編

是非チャンネル登録してみてね。
https://bit.ly/2BUMuKI

【チャプター】
00:00 オープニング
00:55 下ごしらえ
03:45 調理
08:30 試食

■やわらか極旨！豚巻きキャベツの香味ねぎだれ
【材料（4人分、直径28ｃｍのフライパン）】
・キャベツ：小さめ1個
・豚バラ薄切り肉（15ｃｍくらいのもの）：16枚
・にんにくのうす切り：1かけ
・塩：少々
・酒：大さじ2～3

〇たれ
・万能ねぎの小口切り：2～3本分
・しょうゆ：大さじ2
・白いりごま：小さじ２
・酢：大さじ1
・しょうがのすりおろし：1かけ
・ごま油：小さじ1
※フライパンに一度に入らない場合は2回に分けるか、キャベツの外側の葉を外して小さくしてね。

【作り方】
①キャベツはくし切りにして塩をふった豚肉を巻く。
②フライパンに並べてふたをして15分ほど蒸してたれをかける。

【ポイント】
とにかくファビュラスと言いたい。

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
コウケンテツと申します。
大阪府出身、お料理のお仕事をしております。
日本・アジア各地でいろんなもの食べさせてもらったりもしております。
一男二女の父もさせてもらっております。

料理に限らず、いろいろな情報をお届けします。
料理や企画のリクエストも随時受け付けておりますので、
コメントをお待ちしてます！！

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