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Kakuni pork | Fishing and cooking of the fish general and the recipe transcription of Mr. Outdoor

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Ingredients

  • Pork rose block : 1kg
  • 水 : 適量
  • ネギの青い部分 : 適量
  • 生姜 : 適量
  • 卵 : 3個
  • (A)砂糖 : 60cc
  • (A)みりん : 60cc
  • (A)醤油 : 120cc
  • (A)酒 : 150cc
  • (A)水 : 200cc
  • (A)だしの素 : 適量
  • (B)みりん : 20cc

Time required

11minutes

Procedure

  1. 1) Boil 00:38

    Arrange the pork rose blocks in a pan.
    Add enough water to cover the pork rose block and heat it.
    Add the blue part of ginger and green onion, and when it comes to a boil, reduce the heat to low and cover it with a lid.
    Boil for 60 minutes while watching the situation on the way.

  2. 2) Make a boiled egg 02:19

    Boil water in another pan, add eggs and boil for at least 10 minutes.
    Peel the shell in cold water.

  3. 3) Cool the pork 03:11

    Turn off the heat of 1 and take out the pork and let it cool.
    Remove the supernatant from the boiled juice and leave about 200 to 300 cc.

  4. 4) 調味料を加熱する 04:00

    鍋を洗って、(A)を入れ強火にかける。
    沸騰したら火を止める。

  5. 5) 豚肉を切る 06:00

    3が冷めたら、好みの大きさに切る。

  6. 6) Stew pork 06:25

    Add 5 or 3 boiled juice to 4 and add water until the pork is covered.
    Heat it, and when it boils, remove it and cover it.
    Boil between low and medium heat.
    After 50 minutes, add 2 and simmer for another 10 minutes.

  7. 7) 煮詰める 08:13

    Remove the otoshi buta, put in (B), and simmer while turning over between medium and high heat.
    Turn off the heat and let it cool.

  8. 8) 盛り付ける 10:32

    7を器に盛り付けて完成。

Point

・ The ginger may be sliced ginger or tube type.
・ When cutting pork, it shrinks a little, so the trick is to cut it into large pieces.
・ When boiling, if the amount of broth is running low and you cannot turn it over, sprinkle it with a ladle.
・ It is delicious even if you put white onions on it if you like.

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