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チャーシュー（豚肩ロースのレアチャーシュー）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

豚肩ロース肉 : 691g
青ネギ : 適量
ニンニク : 1片
醤油 : 69g
みりん : 69g
酒 : 34.5g
サラダ油 : 小さじ1

Time required

210minutes

Procedure

1) 加熱の準備をする 02:14
Measure the thickness of the pork shoulder loin.
Put water (not listed) and a low-temperature cooker in a pot and heat it at 63 degrees for 3 hours.
2) 豚肩ロース肉の下処理をする 04:08
豚肩ロース肉をフォークで刺して数ヵ所穴を開ける。
豚肩ロース肉を計量する。
3) 調味料を計量する 04:56
みりん、酒、醤油をそれぞれ計量する。
4) 焼く 05:29
Add salad oil to a frying pan and heat.
Add 2 and brown the whole.
Wipe off excess oil, add 3 and simmer for about 30 seconds.
Turn off the heat, remove the meat, and remove the heat from the broth.
5) 材料を切る 07:09
青ネギを水洗いし、先端を切り落とす。
ニンニクの皮を剥いて包丁で潰す。
6) 加熱する 07:31
Put 5 and 4 in a storage bag with the broth and close it so that no air enters.
When 1 reaches 63 degrees, insert the storage bag.
Cover with aluminum foil and heat for 3 hours.
Put the storage bag in ice water (not listed) and cool.
7) タレを作る 09:19
Add the broth from Step 6 to a frying pan and bring to a boil.
Boil until the water is reduced to 1/2 to 1/3 while removing the scum.
8) 仕上げる 09:57
6を食べやすい大きさに切り、お皿に盛る。
7、万能ネギ(分量外)をかけて完成。

Point

・Use 4 cm thick pork shoulder loin.
・The temperature and time of heating will change depending on the thickness of the meat to be used, so check carefully before doing so.
・In step 1, you can heat the water first to raise the temperature and then use a low temperature cooker.
・Cool the broth from step 4 to 63 degrees or below.
・In step 6, use a clip to secure the storage bag to the pot so that water does not enter.
・You can also add pepper, mustard, and egg yolk if you like.
・10% of the weight of the pork shoulder loin is used for soy sauce.
・5% of the weight of pork shoulder loin is used for sake.