豚肉と海老芋のワイン煮～静岡の特産品が栄養バランス満点メニューに。

Boiled pork and shrimp potatoes in wine-Shizuoka's specialty products are on a nutritionally balanced menu.

Japanese style

Material(Materials for 4 people)

Boston butt 200g, shrimp potato 300g, celery 1 bottle (80g), carrot 100g, radish 150g, deep-rooted onion 1 bottle, red wine 1 cup, tangerine juice 50cc, salt and pepper a little, flour (appropriate amount), salad oil, Japanese mustard spinach (boiled) Things / appropriate amount), 2 radish fruits

How to make

Beat the pork with meat tataki, cut into 2 cm width, and add salt and pepper.

Peel the shrimp potatoes, cut them into bite-sized pieces 1 cm thick, and steam them (1 minute for a pressure cooker, 5-6 minutes for a steamer).

Cut celery into small pieces 5 cm wide, and cut carrots and radishes into 1 cm squares. Cut the green onions into small pieces 2 cm thick.

Sprinkle the meat with flour, bake until the surface color changes, transfer to a boiling pan, add wine, and heat.

After boiling, add 3 vegetables and mandarin orange juice, simmer for about 15 minutes, and season with salt and pepper. If you think that the broth is not enough, add the squeezed radish juice.

Cut the boiled Japanese mustard spinach into 3-4 cm lengths, spread on a bowl, pour 5 and leave a little broth. Warm the mandarin oranges with the remaining broth and decorate it on top.