豚の生姜焼きの作り方☆漬け込み10分でお肉が柔らか！ご飯が進む定番おかずレシピです♪焼き方のコツなどご紹介します☆-How to make Ginger Grilled Pork-【料理研究家ゆかり】

豚の生姜焼きの作り方☆漬け込み10分でお肉が柔らか！ご飯が進む定番おかずレシピです♪焼き方のコツなどご紹介します☆-How to make Ginger Grilled Pork-【料理研究家ゆかり】

Today I made gingerbread.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make gingerbread.
This time I will make a classic side dish recipe gingerbread.
This time I will show you how to make ginger yaki, including tips on how to make the meat tender.
The ingredients are easy to find and very simple to make.
There are some points of interest here and there, so please enjoy it all the way through.
Please have a look at it.
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Let’s start with the meat preparation and the other ingredients.
Here are the ingredients.
I will use pork loin, onion, ginger, mayonnaise, sake, flour, and these ingredients.
First, pork.
This time I will use pork loin.
I will use pork loin of this thickness.
This one should be used as a guide.
All in all, it comes to roughly 300g now.
Then I marinate this meat with mayonnaise, grated ginger, and sake.
This will make the meat very tender.
As for sake, I will use sake without salt.
Next, I will introduce the seasoning ingredients.
Here are the ingredients.
Soy sauce, sugar, ginger, mirin, sake, grated garlic, sesame oil, and these ingredients.
First of all, it’s the main ginger.
Going to use this one for seasoning, but we’re also going to use it for seasoning.
This ginger should be fresh.
And another key to seasoning is grated garlic.
A little bit of this grated garlic gives a punch of flavor and a delicious finish.
If you don’t like it, you can leave it out.
And sesame oil.
This one will be used for baking.
Just a little bit is ok because we will just mayonnaise the meat.
I will make it with these ingredients right away.
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Now let’s start making it.
First, I will slice the pork.
This will keep the meat from curling up when grilled.
It is just where the fat and the meat are divided when you get it out.
Going to cut off the threads around here.
It looks like this.
Make a thread cut like this.
This one is fine roughly.
It is not that thick meat, so it is OK if you do it roughly.
Now I will cut the rest of the meat in the same way.
OK.
Make a threading cut like this.
Next, grate the ginger for seasoning.
This ginger is also used for seasoning.
But if you grate the ginger now, the flavor of the ginger will be diluted, so the ginger for seasoning will be grated just before use.
So first I grate about 1/3 of this.
When you grate it down, try to grate the whole skin.
This will give it a strong aroma and delicious taste.
This is about right.
Grate this much.
Then I will make a kind of marinade for seasoning.
First here is the mayonnaise.
Put mayonnaise like this.
Then first combine the ginger and mayonnaise.
Combine them like this.
I will add liquor here.
This is the liquor here, please add a little bit.
If you add it all at once, the mayonnaise will become lumpy, so blend it in little by little.
OK.
Blend in this way.
Then I will season the meat.
First, put about half of what you just made.
Then arrange the meat here.
Let’s line it up while soaking it up like this.
If you run out in the middle, add more.
Place the meat, blending it in this way.
Now let’s put the top on as well.
Once you add it all, turn it to the other side and smear it on both sides.
OK.
Blend the whole thing in this way.
Then, stick a piece of plastic wrap over this.
The meat is then marinated thoroughly.
OK.
Then I will leave it to soak at room temperature for 10 minutes without putting it in the refrigerator.
While the onions are soaking, cut them into pieces.
Now going to slice the onions into slices.
Let’s cut off the core.
Can adjust the amount of onions to your taste.
After cutting, let them crisp up a bit.
The onions are now ready to go.
Next, I combine the seasonings for seasoning.
First, combine soy sauce, sugar, mirin, sake, grated garlic, and all other seasonings except ginger.
Then mix well.
If the crunchiness of the sugar is roughly 80% gone, you’re good to go.
Please leave the ginger here without grating it down yet.
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It has been 10 minutes.
Then I peel off the wrap.
The state is almost exactly the same.
The state is like this.
Then I sprinkle a thin layer of flour here.
I want to take it out to the cutting board once because it’s a little bit overlapping.
Of course, you can do it on the bat, but if there is an overlap, I think it would be better if you take it out on the cutting board.
So, first of all, I’m going to dust the cutting board with flour.
A little dusting of flour will help lock in the juices from the meat.
In addition, the sauce will thicken a little.
Then let’s lay out the meat.
It’s a little bit on the edge, but put it like this.
Then you can sprinkle flour on top of this again.
Roughly, this is ok.
Meat should be prepped like this.
Now I will cook the meat.
First is sesame oil in a frying pan.
A little bit will do.
And then put it on the fire.
Once it’s on the fire, it’s almost ready to put the meat in.
The heat is low to medium.
Now going to put the meat side by side with a little bit of sesame oil.
Be careful not to burn yourself.
It’s a little bit pretty tight, but spread the meat out like this and cook it.
Once the meat is laid out, turn the heat down from medium-low to medium-high, and then turn it up just a little bit.
And then going to cook the meat first.
Try to grill the meat as much as possible without overlapping.
The meat is thin and will cook pretty quickly.
When it’s roughly half cooked, turn it over already.
Turn over and cook one side as well.
The meat is not too shriveled up because of the slit.
When the meat is 90% cooked, turn off the heat.
Then please take this meat out once.
If you overcook it, the meat will become a little tough, so take it out after 90% cooked.
Leave this one on the bat.
In this state, continue frying the onions.
Have ho.
Let the onions absorb the umami of the pork.
Then put it on the fire.
Stir-fry over medium heat.
Onions are now cooked.
Roughly 80% of the way through cooking.
Then turn off the heat again.
Now let’s finish up.
First, I put back in the meat we just took out.
Add the gravy as well.
Then pour in the seasonings.
The heat is still off.
Then I will grate the ginger directly at this point.
This will leave more ginger aroma.
Let’s grind this one with the peel.
The fire is being turned off, so don’t be in a hurry.
Add ginger like this.
When all the ginger is in, put it on the fire.
The heat is about medium.
Stir all together and bring to a simmer.
The sauce is still watery, so try heating it until it thickens a bit here.
In the meantime, heat it while stirring like this.
OK.
I have heated for roughly 2 minutes now.
It’s finished like this.
Be careful not to overheat the meat too much here, because if you overcook it again, it will become tough.
Now I would like to serve it.
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Now the pork is ready to be cooked with ginger.
This is how it turned out.
The meat is very tender and juicy like this.
It’s done.
Now, I would like to eat.
Let’s eat.
The meat is tender and very tasty.
And the ginger flavor is outstanding.
Delicious.
This is a great way to eat rice.
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It finished deliciously today.
This is the point of this gingerbread.
First of all, the meat, I use pork loin, which is a little thicker than thin slices.
As for the meat, you can make it with whatever you like.
And a point about ginger.
Since this is a gingerbread dish, make sure to use fresh ginger.
This will enhance the aroma of the ginger and make it very tasty.
If you grate the ginger in advance, the aroma will be lost, so grate the ginger just before use.
And the meat, this time I cut it into strips.
This way, the meat will not shrink when it is cooked.
This one is not a must, so if you have time, do it.
And this time I marinated it with mayonnaise, ginger, and alcohol.
This makes the meat very tender.
Marinating time is only 10 minutes, so be sure to marinate before grilling.
And then you grill the meat, and the meat should be roughly 90% done the first time.
Then once you do that, take it out and then fry the onions.
I hope you are aware that if you leave the meat in all the time, the meat will become tough.
And when the onions are cooked, grate the combined seasonings, meat and ginger.
And then heat over a flame until the seasonings are incorporated into the meat.
If you overcook the meat at this point, it will become tough, so be careful not to overcook it.
This recipe is for 8 loin pieces, which is about 3-4 servings.
Please use this one as a guide.
The ingredients are handy and very easy to make.
It is very tasty, so please try to make it.
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Today I made gingerbread.
I have many other various videos on my channel.
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So that’s all for today.
Thank you for watching to the end today.
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See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、豚の生姜焼きの作り方をご紹介します。漬け込み10分でお肉が柔らか！ご飯が進む定番おかずレシピです♪お肉が固くならない焼き方のコツなどもご紹介します。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make pork ginger grill. The meat is tender after 10 minutes of marinating! This is a classic side dish recipe that goes well with rice. We will also introduce tips on how to grill the meat so that it does not become hard. It’s very delicious, so please try making it.

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【材料】
・豚ロース 300g
・玉ねぎ 1/2個
・生姜 5g
・マヨネーズ 大さじ1
・酒 大さじ1
・薄力粉 適量

・醤油 大さじ2
・砂糖 大さじ1/2
・生姜 15g
・みりん 大さじ1
・酒 大さじ1
・おろしニンニク 小さじ1/2
・ごま油 小さじ1

【ingredients】
・300g Pork loin
・1/2 Onion
・5g Ginger
・1 tbsp Mayonnaise
・1 tbsp Sake
・Cake flour

・2 tbsp Soy sauce
・1/2 tbsp Sugar
・15g Ginger
・1 tbsp Mirin
・1 tbsp Sake
・1/2 tsp Grated garlic
・1 tsp Sesame oil

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