団子（豆腐団子）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 30minutes
#Japanese food
#Appetizers
#Side dishes
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#作り置き
Salt-boiled Toro Pork |
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Ingredients
- 豚ばらブロック : 400g
- (A)塩 : 12g
- (A)砂糖 : 6g
- 塩麹 : 20g
- ブラックペッパー : 適宜
- ローリエ : 2枚
- 生姜 : 適宜
- 人参の皮 : 適宜
- ブラックペッパーホール : 適宜
Time required
80minutes
Procedure
-
1)
材料の下ごしらえ
00:31
Prick the pork belly block with a fork to make a hole in the whole. Mix the ingredients (A) in a small plate and let it blend into the whole pork belly block, then apply salted koji. Shake the black pepper and put the bay leaf on it.
-
2)
寝かせる
02:08
ラップで包み、更に2重に重ねて冷蔵庫で一晩寝かせる。
-
3)
茹でる
02:36
Put plenty of water, 2 pork belly blocks, bay leaf, a little ginger slice, carrot skin, and a little hole of black pepper in a frying pan and heat over high heat. Cover and bring to a boil, then remove the lye. After removing the lye, reduce the heat to medium heat, cover and boil for 60 minutes.
-
4)
カットする
04:26
Take it out of the frying pan and cut it.
Point
・ Salt the pork belly block the day before and leave it overnight (about 12 hours).
・ After boiling for 60 minutes, check the hardness and boil to the desired hardness.
・ The sauce is delicious when mixed with ponzu, chili oil, sesame oil, and sesame seeds.
・ It is good to add white onions and red pepper to the color.
・ It is recommended to strain the boiled soup and put it on a thick pork and store it in a refrigerator.
・ It is delicious to freeze the excess boiled juice and use it for soup or curry soup stock.
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