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豚汁| 肉屋が教える肉料理 / YASU’s KITCHENさんのレシピ書き起こし

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Number of Videos
91本

Ingredients

  • Pork belly : 400g
  • 玉ねぎ : 3個
  • 木綿豆腐 : 1丁
  • にんじん : 1/2本
  • 長ネギ : 1本
  • (A) White miso : 80g
  • (A) Salt : 小さじ1
  • (A) Dashi stock (or water) : 300㏄
  • (B) Sake : 50㏄
  • (B) Soy sauce : 大さじ1
  • 七味唐辛子 : お好みで

Time required

40minutes

Procedure

  1. 1) Cut the material 00:24

    Cut the pork belly and cotton tofu to the desired size.
    Cut the onions into thin slices, the green onions into diagonal slices, and the carrots into ginkgo slices.

  2. 2) Season the pork belly 01:57

    Put (A) in a pan without lighting and mix to dissolve the miso.
    Turn on the heat, set to medium heat and add the pork belly.

  3. 3) Stew 03:09

    When the pork belly is colored and the lye is removed, add 1 vegetable.
    Keep only the white part of the green onion away.
    Cover and simmer on low heat for 30 minutes.

  4. 4) 仕上げる 03:49

    3に(B)、長ネギの白い部分を加え、混ぜる。
    器によそい、お好みで七味唐辛子をかけて完成。

Point

・ Because pork belly has a lot of fat, it has sweetness and richness.
・ By using a lot of onions, water will come out, so less water will be boiled. Be sure to cover and simmer so that the water does not evaporate.
・ Be careful not to break the tofu when mixing the ingredients.
・ By not using high heat at all, the ingredients become soft.

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