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丼(ローストビーフ丼)|George ジョージさんのレシピ書き起こし

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再生回数
1.5億回
動画数
326本

材料

  • 米 : 1合
  • (A) Chicken bouillon : 230ml
  • (A) Soy sauce : 小さじ1/2
  • (A) Butter : 5g
  • Domestic beef thigh : 500g
  • 玉ねぎ : 1個
  • にんにく : 2片
  • (B) Soy sauce : 大さじ1.5~2
  • (B) Mirin : 大さじ2
  • 白ワイン : 大さじ3~4
  • Salted plum : 1~2個
  • 卵黄 : 1個
  • 小ネギ : 適量
  • オリーブオイル : 少々

所要時間

45分

手順

  1. 1) prepare 00:30

    Sprinkle salt all over the beef thigh and cover with plastic wrap.
    Chop the onion.

  2. 2) grill the meat 01:48

    Pour olive oil (not listed) into a frying pan, add the meat, heat over high heat until the entire surface is browned, then remove and cool in the refrigerator for 5 minutes.

  3. 3) low temperature cooking 02:36

    Grate the garlic.
    Add 2 and 1 onions, grated garlic, and olive oil to a storage bag and vacuum.
    Fill the low temperature cooker with water and heat it at 65 degrees for 3.5 hours.

  4. 4) 米を炊く 04:04

    といだ米にたたいた梅干しと(A)を加えて炊く。

  5. 5) finish baking 05:09

    When the meat is done cooking, take it out and remove the attached onions.
    Put olive oil (not listed) and butter (not listed) in a frying pan, and lightly grill all sides of the meat over high heat.

  6. 6) シャリアピンソースを作る 06:13

    5のフライパンに、保存袋に残ったタレと玉ねぎを入れ、(B)を加え水分がなくなるまで煮詰め、白ワインを加えたら、色が濃くなるまでさらに煮詰める。

  7. 7) 仕上げる 06:49

    5をできるだけ薄く切り、丼に4を盛ったらローストビーフを敷き詰めて、黒こしょう(分量外)、シャリアピンソースをかける。
    お好みで卵黄と小ネギをかけたら完成。

Point

- Use low temperature cooking.
・Adjust the heating time according to the thickness of the meat (I used 5cm thick meat this time).
・Baking before the low temperature cooker may be omitted depending on the thickness of the meat.
・If you don't have a vacuum packer, put it in a storage bag and degas.
・You can cook rice in a rice cooker.
・You can omit the butter when baking.
・The heating time of the low temperature cooker is not included in the required time.

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