ルーローハン｜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

Slice the onion thinly.
Peel the ginger and chop it finely.
Remove the garlic sprouts and chop finely.
Cut the pork belly block into 1cm-wide strips.

鍋にサラダ油を入れて中火にかけ、玉ねぎ、(A)を入れて炒める。
玉ねぎを広げたら触らずに焼き付け、端が茶色くなったら弱めの中火にし、混ぜながら炒める。
約3分炒めて軽く色づいたら、火を止める。

Add the garlic and ginger, heat and stir fry lightly.
Add the pork belly block and stir fry over medium heat.
When the pork belly block is 80% cooked, add the sake and stir while scraping up any burnt bits from the bottom of the pot.
Add (B) and mix well. Bring to a boil and skim off the scum.
Reduce heat to low, stir gently, cover with aluminum foil, and simmer for 20 minutes.

Thinly slice off the base of the bok choy and make a cross shaped cut into the root.
Add water (not included in the recipe) to a bowl and shake the roots and leaves to wash them.
Bring a pot of water (not included in the recipe) to a boil and add 1/2 teaspoon of salt (not included in the recipe).
Submerge the bok choy stems in hot water and boil for 30 seconds, then submerge the whole thing and boil for 30 seconds.
Remove the bok choy and chill in ice water (not included in the recipe).
Return the water to a boil, add the eggs and boil for 7 minutes 30 seconds.
Drain the bok choy, wipe it with kitchen paper and cut it into quarters lengthwise.
Once the eggs are boiled, chill them in ice water (not included in the recipe) for 10 minutes and peel them.

3の蓋とアルミホイルを取って火を止める。
茹で卵を入れて和える。
お皿に盛ったご飯の上にルーローハンをかけ、卵とチンゲン菜をトッピングしたら完成。