【焼肉屋の闇】壺漬け〇〇の真実を教えます。

【焼肉屋の闇】壺漬け〇〇の真実を教えます。

Hello, this is Butcher Shimada of the Hormones Shimata Channel. I recently bought a jar at the recommendation of Ginmaru Ibushigin. This jar has various effects. I heard that if you put meat in this jar, it tastes better. This time, we’re going to use it to make jarred ribs. So let’s get right to it, “jar marinated ribs. This is the jar that we prepared this time. I bought this suspicious jar because I was seduced by Ginmaru Izushi Ginmaru. So we put the kalbi, vegetables, etc. in this jar, and then we marinate them. And then we grill them over a charcoal fire and eat them. So you can have jar-zuke ribs, jar-zuke halami, jar-zuke loin, jar-zuke is a nice sound, isn’t it? I think it tastes better than regular ribs. Why do you pickle them in a pot? I thought to myself, what are the advantages of pickling in a pot?
1It sounds delicious.
2It looks delicious.
3It can disguise the discoloration of the meat
4It can tenderize the meat
5It allows the flavor to soak in.
6It can raise the unit price.
7It reduces loss.
8It takes up less table space.
9Preparation makes it quicker to serve.
This is not everything, but I guess these are the advantages of jarred food. 1. “Sounds delicious.” As I said before, it sounds kind of delicious. Just the fact that it’s pickled in a jar gives it a special feeling, and it sounds 20% more delicious. 2 “It looks delicious.” The impression it gives when it comes out is also very impactful and exciting. Depending on the restaurant, it may be served as a long single pickle or something like that. 3 “The discoloration of the meat can be disguised.” Inevitably, there are certain parts of the meat that are prone to change color, such as the halami or the loin. Even if the color changes, in most cases there is no problem with freshness, but if the meat is brownish discolored to look at, it is not impressive. You can cover up that discoloration by dipping it in sauce. 4 “It can tenderize the meat.” You can tenderize meat by soaking it in a sauce or fruit. Apples and onions are often used. 5 “You can soak up the flavors.” It goes along with tenderizing, but by marinating it in the sauce. Even parts that are difficult to soak up the flavor can soak up the flavor. 6 “We can increase the unit price. The unit price is often higher for jar-zuke than for regular menu items. It is possible to increase the bulk with vegetables and reduce the amount of meat without changing the price. 7 “We can reduce the loss.” Even somewhat misshapen meat can be mixed in and served without concern for appearance. 8 ‘Takes up less table space’ Even if the table is small, you can serve it in a jar. 9 “Quicker to serve by having it prepared in advance.” It is easier to prepare in advance and may be served faster. Instead of marinating the meat in a jar, you can marinate the meat in a separate container and then put it in the jar before serving. So, this is the strongest argument for marinating in a jar. So let’s cook meat in a jar. You can use Shimada’s sauce, but I’m going to make a simple sauce. Make soup stock with kombu (kelp) Once the kelp broth is made, remove it, and Add soy sauce, sugar, sake, mirin, ginger, garlic, and apple Add more gochujang and let it simmer once Once it’s cooked to a certain degree Turn off the heat and let it cool down. Next, we’re going to cook the ribs. We’re going to cut them into bite-size pieces. We’re going to use parts that are a little bit harder because we’re going to marinate them. Next, we cut the vegetables to put in with it. We cut onions, leeks, and grate apples Put the ribs in the jar. Add onion, apple, soy sauce sauce, and green onion. This time, we let it marinate for about an hour. Let’s eat it now. Let’s eat it. Today we’re going to drink some Croatian alibis. It’s a beer from Gunma’s Dream Beer Ota, which has appeared several times in the past. You can tell a lot about this series by reading the labels. “There’s an 11% alcohol barleywine component coming out of your room,” the cold Casablanca penguin smiles as he offers an alibi to the Metallica detective furiously pounding on his desk. Perestroika global warming babe ignores the mayday from Antarctica. Your brain, awakened by a high concentration of malt, attracts love like a magnet and is connected to 5G. I see. It tastes exactly as described, and it’s delicious. Now let’s grill some jarred ribs. The soy sauce sauce goes well with this kind of meat. The internal organs are more delicious when seasoned with miso sauce. In the past, offal used to have an odor. Miso sauce was often used to remove the smell of the entrails. Nowadays, with the development of technology, it is much easier to get the offal in good condition. You can season them with salt. We’re going to grow them as we go along. Yes, the flavor of this sweet and salty fir sauce is soaking into the meat just right. This time we soaked it for an hour, but you can soak it the day before. I put apples in this time, but even grated onions would be good for tenderizing the meat. It would also be interesting to use kiwi or cola, which we have tested in previous videos. Please make your own favorite fir sauce and try pickling it too! It was delicious again today! Thank you for the food. Okay, that’s it for today’s video. Thank you for watching until the end. How was the jar of ribs? My shoulders have been kind of stiff since I bought this jar. We run a hormone restaurant called Hormone Shimata in Maebashi and Takasaki in Gunma Prefecture. There are many places in Gunma where you can eat delicious meat, so if you come to Gunma, please look around! If you like this video, please subscribe to our channel and give us a high rating!

皆さん焼肉食べに行って「壺漬けカルビ」「壺漬けロース」などを食べたことありますか？
なぜか壺に入っているとワクワクしますよね！
今回はそんな壺漬けが存在する理由を考えてみました！！
それでは早速やっていきましょう。
#壺漬け #焼肉 #ホルモン
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◇焼肉屋の秘伝のたれの秘密

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