[和食] 味噌しょうが焼き
■材料(２人分)
豚ロース薄切り肉(しょうが焼き用)・・・６枚
長いも・・・1/6本(約１５０ｇ)
貝割菜・・・１パック
しょうが(小)・・・1/2かけ
＜調味料＞
★味噌・・・大さじ１と1/2
★みりん・・・大さじ２
★砂糖、酒・・・各大さじ１
片栗粉・・・適宜
サラダ油
■作り方
１．豚肉はまな板広げて、赤身と脂の境目に包丁で
数箇所縦に切り目を入れて筋を切る。
長いもは皮をむき、厚さ５ｍｍの輪切りにする。
貝割菜は根元を切る。
しょうがは皮をむいてすりおろす。
ボウルに調味料の材料を混ぜ合わせておく。
２．フライパンにサラダ油大さじ1/2を中火で熱し、長いもの両面を
１〜２分ずつ焼きつけて取り出す。
フライパンの汚れをペーパータオルで拭き、サラダ油大さじ１をたして
中火で熱する。豚肉に片栗粉を薄くまぶし、
フライパンに重ならないように広げながら入れる。
両面を１〜２分ずつ焼いたら、調味料と①のしょうがを加えて
フライパンを揺すりながら全体に味をからめ、
照りが出てきたら火を止める。
３．器に長いもを敷き、しょうが焼きをのせる。
貝割菜を添える。
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