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Butaniku no kyabetu chi-zu maki（豚肉のキャベツチーズ巻き）
What kind of dish is Butaniku no kyabetu chi-zu maki??
Thinly sliced pork wrapped around lots of cabbage.
I love spring cabbage, which has a sweet taste and soft leaves. But it’s surprisingly hard to use up one ball. I made a recipe that uses a lot of cabbage and can be satisfied with a small amount of meat. By cutting the cabbage into thin strips and rubbing it with salt, it becomes less bulky and you can eat a lot of it.
Use meat for shabu-shabu. The thickness is about 2 mm. The cheese and steak sauce give it a nice flavor. There are many types of yakiniku sauce (steak sauce), but my favorite is the “Ebara yakiniku sauce” that I have been eating for a long time.
NUTRITION FACTS
264 kcal Protein 20.7 g Fat 11.4 g Carb 19.5 g Salt Equivalent 2.8 g
INGREDIENTS (3SERVINGS)
- thinly sliced pork 200g
- cabbage 200g
- salt 4g
- pizza cheese 50g
- pepper moderato amount
- wheat flour (cooking flour) 18g
- oil 9g
- steak sauce 60g
- water 50g
COOKING INSTRUCTIONS
➀Cut the cabbage into 1.3 mm strips.
②Sprinkle with salt for 10 minutes and squeeze tightly.
③Arrange the pork on the cooking sheet. Place the cabbage in front of you.
④Place the cheese on top of the cabbage, sprinkle with pepper and roll tightly.
⑤Sprinkle wheat flour around the meat.
“Cooking flower” is recommended. This flour is not sticky.
⑥Fry in a frying pan with hot oil. When the whole is browned, entangle the steak sauce.
⑦Let cool slightly and then divide into 8 equal pieces.
⑧Add water to the remaining sauce in the frying pan and heat over low heat. Adjust the concentration of appropriate level and pour it over the top.
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