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チャーシュー｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

豚肩ロース（塊肉） : 約1300g
長ネギ（青い部分） : 2本
Ginger tube : About 1 tbsp
Garlic tube : A little less than 1 tbsp
タマネギ : 1/2個
（A）醤油 : 6 tbsp
（A）酒 : 3 tbsp
（A）砂糖 : 大さじ1
（A）みりん : 大さじ3
オイスターソース : 小さじ1

Time required

40minutes

Procedure

1) 豚肉を焼く 00:34
熱したフライパンに豚肉の脂身を下にして、全面に焼き色がつくまで焼く。
2) Put in a pressure cooker and pressurize 03:18
Transfer 1 to a pressure cooker, add enough water to cover the pork, add (A), chopped onions and green onions, cover and heat over high heat. When steam starts to come out from the lid of the pressure cooker, reduce the heat to low and pressurize for 10 minutes. Then extinguish the fire and wait for the pressure to drop.
3) 材料を取り出し煮汁を煮詰める 05:04
圧力鍋から一旦豚肉とタマネギ、長ネギを取り出し、煮汁が半分くらいの量になるまで煮詰める。豚肉は2～3cm幅の厚切りにする。
4) 仕上げる 06:46
Put about 300 ml of the broth of 3 in another pot, add oyster sauce, and simmer. Lightly oil a frying pan, add pork, bake until both sides are browned, and serve on a plate. Transfer the broth to a frying pan with roasted pork, remove the water, and when it becomes thick, sprinkle it on the pork to complete.

Point

・ Pork can be replaced with pork roses or peach chunks.
・ If you like a soft finish, we recommend pork roses, and if you want to cut the finished char siu into cubes and mix it with fried rice, we recommend peaches.
・ Because the pork produces fat, bake it without oiling.
・ The point is to color the entire surface of the pork to trap the flavor.
・ You do not need to add mirin.
・ The ratio of soy sauce, sake, and sugar is 2: 1: 1.
・ Stew the onions together to add richness.
・ It is possible to use surplus vegetables other than onions.
・ Pressurization time is set to 10 minutes to enjoy the texture.
・ If you like, you can eat it deliciously with Japanese pepper, mustard, and mayonnaise.
・ It is also recommended to put rice paste, char siu and green onions on top, and make a bowl with broth and mayonnaise.