焼きとうもろこし（バター醤油の焼きとうもろこし）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
#Meat dish
#Side dishes
#Man's cooking
#Complimented rice
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#Boiled food
Kakuni (Chinese-style braised pork) | Transcript of recipe by culinary expert Ryuji's Buzz Recipe
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Ingredients
- にんにく : 10g
- サラダ油 : 小さじ2
- (A)水 : 350cc
- (A)醤油 : 大さじ4
- (A)オイスターソース : 小さじ4
- (A)砂糖 : 大さじ1
- (A)酒 : 大さじ1
- (A)うま味調味料 : 6振り
- (A)鷹の爪 : 2本
- (A)五香粉 : 5振り
- (A)黒コショウ : 適量
- 豚バラ肉(ブロック) : 600g
- ゆで卵 : 5個
Time required
80minutes
Procedure
-
1)
切る
03:03
にんにくは皮をむいて粗いみじん切りにする。
豚バラ肉を70～80gに切り分ける。 -
2)
煮る
05:44
鍋にサラダ油を引き、火にかけてにんにくを炒める。
にんにくを茶色になるまで炒めたら、(A)を加える。
煮立ったら豚バラ肉、ゆで卵を加えて沸騰させる。
フタをして弱火で1時間10分煮る。
浮いている油をすくって取り出す。
煮汁を軽く煮詰めて完成。
Point
・Chinese-style braised braised recipe with less sweetness.
- Boil the boiled eggs in advance.
・For pork belly, a ratio of 7 parts lean to 3 parts fat is perfect for braised pork belly.
・It is delicious if you let it cool down to let the flavors infuse, then warm it up and eat it.
・You can eat it with mustard for a strange taste.
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