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丼（ネギ塩ダレの豚丼）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

garlic : 10g
豚バラ肉 : 100g
ご飯 : 250g
卵黄 : 1個分
生姜(漬けダレ用) : 10g
白だし : 大さじ2
長ネギ : 1本
塩 : 小さじ1/2
生姜(ネギ塩ダレ用) : 1片
(A)鶏がらスープの素 : 小さじ1/2
(A)いりごま : 大さじ1
(A)黒胡椒 : 小さじ1/2
ごま油 : 大さじ1

Time required

20minutes

Procedure

1) marinate pork belly 01:38
Peel the garlic cloves and grate them in a bowl.
Grate the ginger (for the pickled sauce) with the skin and add the squeezed juice to the bowl.
In a bowl, add the shirodashi and the pork belly cut into bite-size pieces, and rub in as if peeling off one sheet at a time.
2) ネギ塩ダレを作る 03:33
長ネギをみじん切りにし、器に入れる。
塩を加え、全体に馴染むよう揉み込む。
生姜(漬けダレ用)の皮を包丁の背を使って剥き、みじん切りにして加える。
(A)を加えよく混ぜ合わせる。
ごま油を加え軽く混ぜる。
3) 焼く 07:30
Heat a frying pan over medium heat, add 1 and stir-fry.
When the pork belly is cooked through, remove from heat.
4) 盛り付ける 08:20
Place the rice on the bowl in order of 3 → 2.
Make a hollow in the center and place the egg yolk on top to complete.

Point

・When using a ceramic grater, use aluminum foil before grating.
・When marinating the pork belly, peel it off one by one to make it easier to fry.
・When chopping green onions, cut them into 1/4 lengthwise and then finely chop them.
・For the green onions in the salt sauce, we recommend using green onions because they have a better texture.
・If you have leftover green onion salt sauce, it goes well with grilled chicken or rice.