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丼（豚こま肉のしぐれ煮丼）｜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

豚こま肉 : 250g
玉ねぎ : 1/2個
(A) Water : 50ml
(A) Alcohol : 50ml
(A) Mirin : 大さじ1
(A) Sugar : 大さじ1
(B) Soy sauce : 大さじ2
(B) Grated ginger : 小さじ1
(B) Japanese-style granulated soup stock : 小さじ1/2
サラダ油 : 適量
小ねぎ : 1本
紅生姜 : 適量
白ごま : 適量
卵黄 : 1個分
ご飯 : 適量

Time required

10minutes

Procedure

1) Cutting the material 02:30
Cut off the root of the onion and chop into small pieces.
Cut off the core of the onion and slice thinly along the grain.
Cut the pork into bite-sized pieces.
2) 炒める 03:15
Add salad oil to a frying pan and heat it for 30 seconds.
Add the pork and onion and stir fry while breaking them up.
Once the pork is cooked, add (A) and simmer over low to medium heat for 5 minutes, stirring occasionally.
Add (B) and mix well. Boil for 1 minute while evaporating the water, then turn off the heat.
3) 盛り付ける 07:13
丼にご飯を盛り付け、2をかける。
中央に卵黄を乗せ、小ねぎと白ごまを散らす。
紅生姜を添えたら完成。

Point

・The amount shown is for two people.
・You can use any part of pork you like.
・We use sake that does not contain salt.
・If using cooking sake, adjust the salt content.
・We use cane sugar, which gives the cake a rich flavor, but you can use your favorite sugar instead.
・Japanese-style granulated soup stock is made using bonito stock.
・If sweet seasonings and soy sauce are added at the same time, they will not penetrate well, so always add sweet seasonings first.
・Introducing a miso soup recipe using leftover egg whites.