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Tonteki|Recipe written by Yukari, a cooking researcher

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再生回数
1.5億回
動画数
1,421本

材料

  • 厚切り豚ロース : 2枚
  • garlic : 2片
  • 薄力粉 : 適量
  • 塩 : 適量
  • 黒胡椒 : 適量
  • サラダ油 : 大さじ1
  • (A) Worcestershire sauce : 大さじ3
  • (A) Ketchup : 大さじ1
  • (A) Mirin : 大さじ1
  • (A) Water : 大さじ1
  • (A) Sugar : 小さじ1/2
  • (A) grated garlic : 小さじ1

所要時間

20分

手順

  1. 1) prepare 01:40

    Slice the meat and let it come to room temperature for 15 minutes.
    Cut the garlic into 3-5mm widths and remove the garlic sprouts with a toothpick.
    Put the ingredients of (A) in a bowl and mix well to make the sauce.

  2. 2) 肉に下味をつける 04:20

    Sprinkle both sides of the meat with salt and pepper.
    Lightly dust both sides with cake flour.

  3. 3) 肉を焼く 05:24

    Add oil and garlic to a frying pan and heat over low heat.
    When the garlic is browned, remove the garlic and transfer to a small plate.
    Turn off the heat and spread the oil all over the frying pan.
    Place the meat in a frying pan over medium to low heat, cover and cook for 2-3 minutes.
    Turn the meat over, cover and cook for 2 minutes.
    Turn off the heat and let it sit for 3 minutes.

  4. 4) finish 07:35

    Wipe off excess oil from the frying pan.
    Pour the sauce over the meat.
    Cook over medium heat until sauce thickens, 1 minute.
    Remove the meat from the frying pan, put the garlic back in, heat for 20 seconds and turn off the heat.
    Cut the meat into easy-to-eat pieces and finish with the sauce.

Point

・You can use the pork that is sold for tonkatsu, or you can cut the chunk meat into your preferred thickness.
・Make slits 1.5 to 2 cm apart and 2 to 3 cm long on the muscle side (fat side) of the meat.
・Thick cut meat can be grilled evenly in a short time by cutting the streaks.
・Bringing the cut meat to room temperature shortens the cooking time and makes it softer.
・It takes 5-10 minutes in summer, 30 minutes in winter, and 15 minutes otherwise.
・ Garlic sprouts have a harsh taste and burn easily.
・Lightly dusting the meat with soft flour makes it easier for the sauce to cling to the meat, locking in the meat's umami.
・Boil down the sauce while entwining it with the meat. Be careful not to boil it down too much, as the taste will become thicker.
・The meat may or may not be cut.
・The required time does not include the time to return the meat to room temperature.

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