トースト（カルボナーラ風トースト）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 25minutes
Roast beef bowl ｜ Meat dishes taught by butchers / YASU's KITCHEN's recipe transcription
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Ingredients
- Wagyu beef thigh meat : 500g
- ニンニク : 1片
- 塩・胡椒 : 適量
- 熱湯 : 1L
- 冷水 : 200ml
- (A)おろし玉ねぎ : 1/2個
- (A)醤油 : 大さじ4
- (A)赤ワイン : 大さじ2
- (A)砂糖 : 大さじ1/2
- (A)バルサミコ酢 : 大さじ1
- (A)水 : 大さじ3
- バター : 10g
- 卵黄 : お好みで
- かいわれ : お好みで
Time required
50minutes
Procedure
-
1)
Season
00:22
Crush the garlic and chop it.
Rub salt, pepper and garlic into the Wagyu beef that has been returned to room temperature. -
2)
bake
01:50
Add oil (outside the amount) to a frying pan and heat on medium heat.
Bake the surface of 1. When it gets burnt, roll it and bake it all over. -
3)
Cook at low temperature with a rice cooker
03:20
Put 2 in a zip lock, deflate it, and then put it in a rice cooker.
Add hot and cold water and keep warm in hot water at 60 ° C for 40 minutes. -
4)
ソースを作る
04:17
2のフライパンのニンニクだけ取り除いておく。
ボウルに(A)を入れ、混ぜ合わせる。
肉汁の残ったフライパンにバターを溶かし、合わせた(A)を入れて弱火で10分程煮詰める。 -
5)
盛り付ける
06:22
3を取り出し、肉を薄くスライスする。
ご飯の上に乗せ、かいわれと卵黄を盛り付け、ソースをかけて完成。
Point
・ Wrapping a kite string around the meat will improve the shape, but it is not necessary.
・ The time to return the meat to room temperature is 30 minutes in summer and 1 hour in winter.
・ When grilling the meat, apply it up to about 5 mm from the surface.
・ When making the sauce, boil it until the acidity disappears. Be careful not to burn it.
・ It is important to keep 60 ℃ for low temperature cooking. By using a rice cooker, it is possible to maintain a constant temperature.
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