【炊飯器レシピ】豚の角煮の作り方【超簡単】炊飯を押すだけでトロトロ柔らかな角煮に仕上がります。

【炊飯器レシピ】豚の角煮の作り方【超簡単】炊飯を押すだけでトロトロ柔らかな角煮に仕上がります。

Hi! My name is Mitchie! Thank you for coming today Today I will teach you how to easily make Japanese food “Buta no kakuni” Click here for today’s main ingredients! 1 kilo of pork belly! I want to make delicious “Buta no kakuni” using this! Let’s cook Introduction of ingredients 1 kilo of pork belly 10 eggs 1 bunch of komatsunak”Japanese mustard spinach” that’s all Boil water Cut the pork belly into your favorite size I will cut it into a large size this time About 120g per lump Let’s make a luxurious Soy Braised Pork Put in hot water and boil for about 5 minutes Please use hot water to soak the pork belly This is a work to release excess oil and lye, so it is okay that the fire does not completely go through After 5 minutes, leave it in the rice cooker. I want to eat but put up Next, prepare the boiled egg Soak it in water so that the eggs are soaked Bring to high heat and bring to a boil then boil for 10 minutes on medium heat. When boiling, add a small amount of lemon or vinegar to easily solidify the white meat and prevent it from popping out and improving peeling resistance. After 10 minutes, add the boiled eggs to ice water. You can peel it off neatly by doing this! Imagine it on your head to remove it neatly Currently, this egg is sticking to the shell as it expands due to heating By cooling rapidly, the body contracts and there is a gap in the shell, making it easier to peel off. Here’s the trick to strip eggs cleanly Finished peeling Soy sauce 500cc in a rice cooker Water 1ℓ 150g sugar 2 tablespoons of honey 3 tbsp garlic Mix gently Please set You can eat it the next day by pressing the switch If there is a heat retention setting, remember to raise it to a high temperature 7 hours have passed Boil the side dish of Japanese mustard spinach before serving. Boil komatsuna After boiling for 1 minute, take it out and serve on a plate. Complete with pork simmered and eggs. Buta no kakuni”Soy-Braised Pork” Soy-Braised Pork is completed! I want to eat immediately Let’s eat delicious Big yummy The taste is soaked and delicious yummy Next I will eat eggs Rich Rich taste I need rice I will bring rice I brought rice This has no choice but to put on rice can you see? Very soft Do you understand? You can easily cut like this Is that okay? Easy to cut Eat with rice soft! It fits really well! Very soft Oh my god Savoury side dishes whet my appetite. delicious yummy Komatsuna is also delicious I can eat several bowls of rice if the side dish goes well with it Last bite Too delicious I ate it in no time It was a great dinner. How was the dish this time? I need your help.
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豚の角煮の作り方です。
炊飯器を使って簡単に作れる角煮レシピになってます。
じっくりコトコト煮込まなくても炊飯を押すだけでプルプル柔らか豚の角煮に仕上がります。

レシピ 約4～5人前
「材料」
豚バラ肉　1キロ
卵　10個
小松菜　1束
醤油　500cc
水　1ℓ
砂糖　150g
ハチミツ　大さじ2
ニンニク　大さじ3

10合炊きの炊飯器を使用しています。
5合炊きなど使用している方は材料を半分で
それ以外の方も減らすことで出来ます。

残った煮汁は一度冷やして、表面の油を取り除き
ペットボトルなどに移して焼き肉のタレや炒め物、そのほかの料理にも使えるので冷蔵保管して取っておきましょう。

炊飯器を使えば火を使うことが無いのでお子様がいる家庭でも
安心して作ることが出来るのでお勧めです。
就寝前にボタンを押すだけで次の日に食べれるのでとても便利です。
味の染み込み度、柔らかさも圧力鍋と同じように作れますので
是非お試しください。

炊飯器レシピもこれから続々アップ予定です。

00:00 炊飯器で作る豚の角煮
00:17 材料紹介
00:27 料理開始
01:06 豚バラ下茹で理由
01:50 ゆで卵の茹でるコツ
02:39 豚の角煮の漬けダレのレシピ
03:35 盛り付け
03:48 実食

普段は小笠原諸島の母島でシェフをやっています。
動画制作の励みにもなりますでチャンネル登録お願いします!ｍ(_ _)ｍ
https://www.youtube.com/channel/UCGhX62x2wQtDaUnYdZj856w?sub_confirmation=1

お食事処めぐろ Instagram
https://www.instagram.com/meguro.88

毎日の晩ご飯(飯テロ)をつぶやいてます！
Twitter：https://twitter.com/mitti0524?lang=ja

使用音源
DOVA-SYNDROME http://dova-s.jp/

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#豚の角煮　#豚バラ　#豚肉レシピ