次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Hikoro（ホイコーロー）
What kind of dish is Hoikoro??
Hoikoro is a Sichuan dish in China. The literal translation of hoikoro is “meat is returned to the pot.”
In ancient China, boiled pork chunks were offered as tribute during festivals. After the festival, people eat pork without wasting it, so they cut it into thin slices and stir-fry them with vegetables.
The name hoikoro comes from the fact that once the pork is boiled, it is returned to the pot and stir-fried.
Authentic Sichuan hoikoro is made by stirring boiled pork and 蒜苗(garlic leaves), then seasoning with bean sauce.
Generally, pork belly is used. 蒜苗(garlic leaves) are like green onions.
Japanese hoikoro uses readily available cabbage instead of 蒜苗(garlic leaves). The seasoning uses a lot of 甜麺醤(tenmenjian), so it has a moderate spiciness.
By the way, 甜麺醤(tenmenjian) is sometimes written as Sweetened Soybean Paste, but since it is originally made from wheat flour, soybean paste is a misinterpretation. In recent years, soybean-based 甜麺醤(tenmenjian) has also been manufactured.
In fact, when I ate the hoikoro made by the Sichuan people, I felt it was completely different from what I usually eat.
However, although the seasoning and ingredients are different, hoikoro is widely popular in Japan.
In Japan, sweet soy sauce is rarely used for anything other than hoikoro.
A chef who runs a Chinese restaurant taught me this, and I substitute red miso and sugar for 甜麺醤(tenmenjian) .
Differences between tenmenjang, bean sauce and gochujang
豆板醤(Bean sauce)：A Chinese fermented seasoning made from fava beans. Originally, it did not contain chili peppers, but now it is mainstream to add chili peppers. It produces a nice fragrance when heated.
甜麺醤(Tenmenjian) ：A sweet miso made by fermenting wheat flour with koji and seasoning with sugar and spices. This is also a Chinese seasoning.
コチュジャン(Gochujang)：It is made by attaching koji to glutinous rice and fermenting it with chili peppers. This Korean seasoning has both sweet and spicy flavors.
NUTRITION FACTS
250kcal Protein 14.8g Fat 11.5g Carb 22.9g Salt Equivalent 2.7g
INGREDIENTS（３SERVINGS)
- cabbage 1/4 piece(350g)
- green pepper 4 pieces(160g)
- pork loin 200g
- flour(cooking flour) 10g
- garlic 8g
- ginger 8g
- bean sauce（豆板醤） 8g
- sesame oil appropriate amount
- ☆red miso 40g
- ☆sugar 18g
- ☆soy sauce 10g
- ☆sake 15g
COOKING INSTRUCTIONS
➀ Cut the cabbage into chunks and cut the peppers into thin strips.
② Sprinkle flour(cooking flour) on pork loin slices
③ Finely chop the garlic and ginger.
④ Heat the sesame oil in a frying pan and fry the bean sauce, garlic and ginger over medium heat until they become fragrant.
⑤ Stir-fry the pork loin slices.
⑥ Stir-fry the cabbage and green pepper. Remove the pork onto a plate.
Vegetables take longer to cook than pork, so if you stir-fry pork and vegetables together, you’ll end up overcooking the pork. Also, the water coming out of the vegetables tends to make the whole dish soggy. Even if it seems like a hassle, it’s better to stir-fry vegetables and meat separately.
⑦ Mix red miso, sugar, soy sauce, and sake.
⑧ Add pork and seasonings to a frying pan and stir-fry over high heat.
コメント