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煮物（豚の角煮）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

豚肉 : 500g
卵 : 4個
小松菜 : 1株
green part of green onion : 1 piece
しょうが : 20g
にんにく : 2片
(A)Water : 400ml
(A) Alcohol : 100ml
(A)Mirin : 大さじ1
(A)Honey : 大さじ1
醤油 : 大さじ4
塩 : 小さじ1
サラダ油 : 大さじ1

Time required

20minutes

Procedure

1) Perform preliminary processing. 01:45
Cut the ginger into thin slices.
Crush the garlic with the belly of a knife.
Cut the pork into 3-4cm wide pieces.
2) bake 02:48
Heat salad oil in a frying pan over medium heat.
Grill the pork fat side down.
Cook for about 1 minute, then flip and cook on all sides.
Take out the pork.
3) Preparation for cooking rice 04:53
Put the pork into the inner pot of the rice cooker.
Add (A) and mix well.
Add the ginger, garlic and the green part of the green onion and cook for 60 minutes.
4) Preparing the toppings 07:01
Make a slit at the base of the komatsuna.
Boil a large amount of water in a pot and add salt.
Add the root part of the komatsuna and boil for 10 seconds, then add the leaves and boil for 20 seconds.
Remove and soak in ice water for about 1 minute.
Boil the eggs for 8 minutes and cool in ice water for 10 minutes.
Remove water from komatsuna and cut into desired size.
Peel the shell of the boiled egg.
5) 味を染み込ませる 10:19
2が炊けたら、しょうゆを回しかけて優しく混ぜる。
3で茹でた卵も入れ、キッチンペーパーを被せて更に40分間炊飯する。
炊けたら粗熱を取る。
盛り付けて4をトッピングして完成。

Point

・For pork, use a block of pork belly.
・Use the leaf part of the green onion.
・Adding honey gives the pork a shine and gives it a richer flavor.
・Use sake that does not contain salt, such as Japanese sake.
・Adding sake removes the smell of pork and makes it tender.
・Before heating pork in a rice cooker, frying it in vegetable oil will remove excess oil and lock in the flavor of the pork.
・Remove the garlic in step 1 if there are any sprouts.
・Be careful not to overcook the pork in step 2, as it will become tough.
・For step 2, bake for 30 seconds to 1 minute per side. Be careful of oil splashes when turning over.
・The rice cooker in the video uses a 3-cup rice cooker, but a 5-cup rice cooker is better if possible.
・In step 3, if you add soy sauce first, the lean part of the pork will become tough, so add it later.
・Make sure to time step 3 by setting it to 60 minutes using a stopwatch.
・For the komatsuna in step 4, make a cross-shaped incision at the base.
・Step 4 involves cooling with ice water, so be prepared.
・When peeling the egg shell in step 4, crack the round end and peel it off, then use the pad of your thumb to peel it off.