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塩釜焼き|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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248.0万人
再生回数
4.2億回
動画数
673本

材料

  • Boston butt loin (lump) : 500-600g
  • 卵 : 2個
  • ニンニク : 3片
  • 黒コショウ : 適量
  • 食塩 : 1kg

所要時間

90分

手順

  1. 1) Prepare 02:51

    Cut off the calyx, crush it with the belly of a knife, peel it, and cut it into strips.
    Insert a knife into the pork shoulder loin, make a hole, and insert the garlic into it.
    Sprinkle black pepper over the entire surface of the meat.

  2. 2) Make Shiogama 04:53

    Put salt in a frying pan, add egg whites, and mix by kneading.
    When it becomes creamy, level the surface evenly.

  3. 3) Wrap the meat in Shiogama 06:24

    Place pork shoulder butt on 2 and cover the whole.

  4. 4) 蒸し焼く 06:39

    アルミホイル2枚をかぶせ、蓋をする。
    中~弱火で50分蒸し焼きにする。

  5. 5) 余熱で火を通す 07:45

    4の火を止め、10分放置する。

  6. 6) 仕上げる 08:22

    スプーンで塩をはがし、肉の表面に付着した塩を取り除く。
    お好みの大きさに切り分け、卵黄を添える。

Point

-Use a frying pan with a diameter of 28 cm and a depth of 6 to 7 cm.
・ By inserting garlic into the pork shoulder loin, the scent of garlic spreads to the inside of the meat.
・ When discarding the remaining salt, check with your local government and dispose of it as instructed.
・ When removing salt with a spoon, be careful not to get it on the meat.


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