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丼（カラメル豚丼）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

pork belly : 120g
玉ねぎ : 1/8個(30g)
卵 : 1個
水(カラメル用) : 大さじ1/2
砂糖(カラメル用) : 小さじ1
(A)砂糖 : 小さじ2
(A)醤油 : 大さじ1と小さじ1
(A)酒 : 大さじ1/2
(A)みりん : 大さじ1/2
ごはん : 1杯分(200g)

Time required

15minutes

Procedure

1) 下準備をする 02:42
Slice the onion thinly against the grain.
Cut the pork belly into quarters.
2) Make sauce and simmer with pork belly 04:10
Put sugar (for caramel) and water (for caramel) in a frying pan and heat over medium heat to make caramel.
Turn off the heat when the color becomes light brown.
Roll it in the remaining heat until it becomes a dark tortoise color, add the onion from (A) and 1, heat and simmer the onion while mixing.
When it comes to a boil, add the pork ribs from step 1 and simmer for 1 to 2 minutes while mixing.
3) お皿に盛り付けをする 07:12
Separate the egg white and yolk.
Place the rice on a plate, top with the sauce and 2, and complete with the egg yolk.

Point

・If using frozen rice, thaw and warm.
・Adding caramel to the sauce gives it a burnt taste, enhancing the aroma and making it delicious.
・Because the pork belly has a caramel flavor, you can prevent it from becoming hard by boiling it without baking it.
・The taste is strange and it is delicious even if you sprinkle Japanese pepper.
・To the leftover egg whites, add water (appropriate amount), mentsuyu (1 tablespoon), and black pepper (appropriate amount) and heat in the microwave for 1.5 to 2 minutes to make soup. It's delicious with sesame oil.