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Salt Stamina Donburi | Transcription of the recipe by Ryuji's Buzz Recipe, a cooking researcher

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Ingredients

pork belly : 100g
長ねぎ : 60g
にんにく : 1片
ごま油 : 小さじ1
ラード : 小さじ1
水 : 大さじ1
酒 : 大さじ2
みりん : 大さじ1
創味シャンタン : 小さじ1
黒胡椒 : 適量
オイスターソース : 小さじ1/2
ご飯 : 200g
刻み海苔 : 適量
たくあん : 適量
冷凍とろろ : 適量
ゆず胡椒 : 適量

Time required

15minutes

Procedure

1) prepare the material 02:25
Garlic is peeled.
Cut the spring onions in half and slice diagonally.
Cut the pork belly into 4 equal parts.
2) Thaw frozen tororo 03:16
Thaw the frozen tororo in water.
3) heat the spices 03:45
Add lard, water, sake, mirin, somi shantung, black pepper, and oyster sauce to a frying pan and heat while stirring.
4) 材料を加えて更に加熱する 05:01
Put pork belly and long onion in a boiling frying pan and add grated garlic.
Add sesame oil while simmering over medium heat and heat until it thickens.
5) 盛り付ける 05:58
どんぶりにご飯、刻み海苔、具材とタレもかける。
たくあん、冷凍とろろを添えたら完成。

Point

・Naganegi not only removes the smell of pork, but also brings sweetness.
・The yam and other long and simmering ingredients are called mucin, which protects the stomach.
・If you don't have lard, you can use salad oil instead. Lard is richer.
・When using Chinese soup base instead of Somi Shantung, add 1.5 tsp.