Hello! It’s PAO.
Chive balls, pork and tofu add richness and volume!
Easy recipe with a frying pan that is perfect for lunch bowls!
After boiling the meat and tofu quickly, I added chives and eggs and finished it soft-boiled.
Ingredients (for 2 people)
Chinese chives・・・1/2 bunch
Pork cut meat・100g
＊Soy sauce, mirin … 1 tbsp each
＊Japanese dashi stock 1/4 teaspoon
how to make
1.Cut the leeks into 2cm long stems and 4cm long leaves. Cut the pork into bite-sized pieces.
2.Wrap the tofu in kitchen paper twice, put it in a heat-resistant container, heat it in the microwave at 600W for 2 minutes, and cool it down. Cut into bite-sized pieces.
3.Bring the * ingredients to a boil in a frying pan, add the pork and tofu, and boil down while loosening the pork.
If you simmer the tofu while pouring the sauce on it, the flavor will soak in easily.
4.Add the chives in the order of the stems and leaves, and when the chives are soft, pour the beaten egg all over.
When the eggs are half-boiled, turn off the heat and it’s done.
Chives are delicious when they remain crunchy.