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煮物（豚の角煮）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

(A)お米の研ぎ汁 : 適量
(A)生姜 : 1片
(A)長ネギ : 1本
豚肉 : 700g
ザラメ : 大さじ3
水(カラメル用) : 大さじ1/2
水(煮込み用) : 400ml
(B)Cooking sake : 大さじ4
(B) Soy sauce : 大さじ4
(B)Mirin : 大さじ3
(B)Kelp : 1枚
茹で卵 : 3個

Time required

30minutes

Procedure

1) parboil 02:07
Put (A) in a pot and bring to a boil.
When it comes to a boil, add the pork and parboil for 1 hour over medium heat.
2) cut pork 05:04
Take out 1 and cut the pork.
3) boil 05:49
Add the gravy to a frying pan and heat to make caramel.
Add water (for caramel) and bring to a boil.
When it becomes light brown, add water (for stewing) and dissolve the caramel.
Add (B) and add 2.
Cover with aluminum foil, reduce heat to medium, and bring to a boil.
Once the mixture has boiled down, turn off the heat, add the boiled eggs, stir, and serve on a plate.

Point

- Adding kelp brings out the depth and flavor of the broth, making it more delicious.
・You can use sugar for the granules, but granules give a deeper and richer flavor.
・Water can be used as the rice polishing liquid.
・Use the green part of the green onion.
・For pork, use pork belly blocks.
・Use half-boiled eggs.
・In step 1, parboiling the pork with the rice water, ginger, and the green part of the green onion suppresses the odor, and the sweetness of the water makes the pork even more delicious.
・Step 1 involves boiling the pork for a long time, which loosens the fibers and makes it soft.
-When cutting the pork in step 2, cut it in half lengthwise and into larger pieces.
・In step 3, by dissolving the grains, you can create a fragrant aroma and create a pork stew with a deeper richness.
・In step 3, add the ginger used in parboiling.
・For step 3, cover with aluminum foil, then remove it from time to time and turn the pork over.
・If you want the flavor to soak into the boiled eggs, leave them for a few hours after adding them.