失敗しない！電気圧力鍋でやわらかホロホロ『角煮』と『半熟味玉』の作り方 | Sweet and tender simmered pork | seasoned soft-boiled egg
Kakuni pork. Boil water to make a soft-boiled egg. Medium heat. Wet the eggs that have just been taken out of the refrigerator with water. Divide the bottom of the egg with a spoon. Gently put the eggs in the pan. Making a crack in the bottom of the egg makes it easier to peel the shell. Boil for 7 minutes and 30 seconds. Start boiling and roll with chopsticks for about 2 minutes. With this effort, the yolk will be in the middle and it will be beautiful. Cool it well with ice water. Gently peel off the shell. Be careful as the soft-boiled egg will collapse if you peel it strongly. Punipuni. Cut long onions with a width of about 5 cm for white onions. Make a vertical cut along the fiber to the center. Remove the core. Cut into small pieces along the fibers from the edges. Expose to water for about 10 minutes. Drain the white onions. Ginger 20g. Cut it thinly. Pork rose 750g. Cut into 8 to 10 equal parts. Bake the surface of the pork roses firmly in a frying pan heated on medium heat. Put the pork roses in the electronic pressure cooker. 600 ml of water. Add ginger. Add the blue part of the green onion. Pressurize for 10 minutes. Take out the pork roses. Remove the fat floating on the surface of the broth. Separate 450 ml of broth. Boiled juice 450 ml. 60 ml of soy sauce. Cooking sake 60ml. 90g of sugar. Pressurize for 20 minutes. It is delicious to eat as it is, but let it soak overnight. Put the kakuni chilled at room temperature in a bag with a zipper. Add a soft-boiled egg. Add the broth. Bleed the air. It is easy to remove the air by submerging it in a deep container filled with water. Let it cool overnight. Heat the kakuni that has been chilled overnight in the microwave. It’s a nice half-boiled egg ♪ Put the white onion on it. Kakuni is soft enough to cut without any effort. The seasoning is soaked in the flavor that goes well with rice. The soft-boiled egg is soaked in flavor and is delicious enough to eat as many as you like. If you like this video, please give it a high rating and subscribe to our channel.
Thank you for watching.
A recipe for a soft and fluffy “Kakuni” using an electric pressure cooker and a “half-boiled egg” using the broth.
Rice can also be used as a side dish for sake.
It’s really delicious, so please give it a try.
The recipe for this video is here ↓
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【material】
・ Pork rose: 750g
・ Soy sauce: 60 ml
・ Sake: 60ml
・ Sugar: 90g
・ Eggs: 4
・ Long onion (for white onion): 5 cm x 2
・ Blue part of green onion
・ Ginger: 20g
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【procedure】
(1). Wet the egg just taken out of the refrigerator with water, tap the egg’s bottom (the blunt side) with a spoon, and slowly put it in a pan boiled over medium heat.
Breaking the bottom of the egg makes it easier to peel the shell.
(2) .Boil the eggs for 7 minutes and 30 seconds.
Start boiling and boil while rolling the egg with chopsticks for about 2 minutes.
Roll the egg and the yolk can be boiled in the middle.
(3). Cool the eggs with ice water and peel them.
(4). Cut the white onions, soak them in water for about 10 minutes, and then drain them.
(5). Cut ginger (20g) into thin slices.
(6). Cut the pork roses (750g) into 8 to 10 equal parts.
(7). Bake the surface of the pork roses firmly in a frying pan heated on medium heat.
(8). Put (7), 600 ml of water (about the whole pork roses covered with water), (5), and green onions in an electronic pressure cooker and apply pressure for 10 minutes.
(9). Take out the pork roses and remove the fat floating on the surface of the broth.
(10). Put pork rose, broth (450ml), soy sauce (60ml), sake (60ml) and sugar (90g) in an electronic pressure cooker and apply pressure for 20 minutes.
(11). After pressurizing, cool to room temperature, put (10) and (3) in a bag with a zipper, and let it sit in the refrigerator overnight.
(12). Heat the kakuni in the microwave, serve the eggs and green onions, and you’re done!
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ご視聴いただきありがとうございます。
電気圧力鍋を使った柔らかくホロホロな『角煮』と、その煮汁を使った『半熟味玉』のレシピ。
ご飯も、お酒の肴にもなります。
本当においしいので、ぜひお試しください。
本動画のレシピはこちらです↓
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【材料】
・豚バラ：750g
・醤油：60ml
・酒：60ml
・砂糖：90g
・卵：4個
・長ネギ(白髪ねぎ用)：5cm×2
・青ネギの青い部分
・生姜：20g
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【手順】
(1).冷蔵庫から取り出したばかりの卵を水で濡らし、卵のおしり(尖っていない方)をスプーンで叩いて、中火で沸騰した鍋にゆっくり入れます。
卵のおしりを割ることで殻がむきやすくなります。
(2).7分30秒、卵を茹でます。
茹で始めて2分くらいお箸で卵を転がしながら茹でます。
卵を転がすと黄身が真ん中で茹でることができます。
(3).氷水で卵を冷やして殻をむきます。
(4).白髪ねぎをカットし、10分程度水でさらしたら、水気を切ります。
(5).生姜(20g)をうす切りします。
(6).豚バラ(750g)を8～10等分くらいにカットします。
(7).中火で熱したフライパンで豚バラの表面をしっかり焼きます。
(8).電子圧力鍋に(7)、水600ml(豚バラが全体が水をかぶるくらい)、(5)、青ネギをいれて10分間圧力をかけます。
(9).豚バラを取り出し、煮汁の表面上に浮いている脂を取り除きます。
(10).電子圧力鍋に豚バラ、煮汁(450ml)、醤油(60ml)、酒(60ml)、砂糖(90g)をいれて、20分間圧力をかけます。
(11).加圧後、常温に冷ましてジップ付きの袋に(10)、(3)を入れて、冷蔵庫で一晩寝かせます。
(12).角煮を電子レンジで温めて、卵、白髪ねぎを盛り付けたら、完成！
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#レシピは概要欄にあります
#角煮
#半熟味玉
#半熟味卵
#味玉
#味卵
#簡単
#時短
#ASMR
#ASMR料理
#ASMRクッキング
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