👨‍🍳 作り方

1. 1

   Rinse the buckwheat groats under cold water until the water runs clear. Drain well.

   💡 プロのコツ: Rinsing removes excess starch and any potential bitterness.
2. 2

   In a large pot or Dutch oven, heat butter or oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.

3. 3

   Add the chopped onion to the same pot and sauté until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown.

5. 5

   Return the browned pork to the pot. Add the rinsed buckwheat groats, broth, salt, and pepper. Stir to combine.

   💡 プロのコツ: Ensure all ingredients are well distributed.
6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the buckwheat is tender and has absorbed most of the liquid.

   💡 プロのコツ: Avoid stirring too much during cooking to prevent the buckwheat from becoming mushy.
7. 7

   Once cooked, let the porridge rest, covered, for 5-10 minutes off the heat. Fluff with a fork.

8. 8

   Serve hot, garnished with fresh dill or parsley.

   💡 プロのコツ: A dollop of sour cream is a traditional accompaniment.