焼き物（大葉とささみの焼き物）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 25minutes
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豚の蒲焼き｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Pork belly : One
- (A)醤油 : 大さじ3
- (A)みりん : 小さじ2
- (A)酒 : 小さじ2
- (A)砂糖 : 小さじ4
- (A)味の素 : 3振り
- ご飯 : 適量
Time required
20minutes
Procedure
-
1)
Boil pork ribs
01:13
Put pork ribs in boiling water and boil over low heat for 1 hour and 30 minutes to soften.
-
2)
Make sauce
01:53
Put (A) in a small frying pan, light it and boil it while turning the frying pan.
-
3)
Cut the pork
03:03
Cut the pork in half and cut into 3 equal thicknesses.
-
4)
3を蒲焼きにする
03:36
魚焼き器の網に3を並べ、2を塗って強火で焼く。焦げ目が付いたら裏返し、裏面に2を塗り焼く。
-
5)
丼にする
04:41
丼バチにご飯をよそい、4を並べ、追いダレをして山椒を振る。
Point
・ For pork ribs, use lean meat 6: white meat 4 and 400g-500g.
・ Process 1 You may boil with a lid.
・ Step 2 Boil over high heat at first, but if bubbles appear on the way, reduce the heat and boil down with a rubber spatula until a line can be drawn on the bottom.
・ Process 3 Boiled pork belly should be used for Chinese soup.
・ Process 4 Bake both sides many times until there is no sauce.
・ The time required does not include the time to boil pork.
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