【大食い】家庭料理の帝王『豚の生姜焼き』を巨大化。～激濃厚タレで～

【大食い】家庭料理の帝王『豚の生姜焼き』を巨大化。～激濃厚タレで～

Hello, this is Taniyan. I’ve had so many requests for a long time to make Japanese ginger pork (Shogayaki). I personally wasn’t satisfied with the ratio for the sauce
& how I cook the pork, so I tried many times to come up with the best recipe. It’s still not the best,
but I think I can present the recipe now. Everyone loves this!
Ginger pork meal. And anyway let’s get started. Cooking Starts Now
Buhi (oink) Let’s start cooking. I’m going to make the sauce first. Here are the ingredients. Soy sauce, sake, mirin,
ginger, onions, garlic. Use garlic to your liking. I prefer adding it to the sauce. The ratio is
2: 3: 3. These fragrant veggies… Add them until you are satisfied with the taste. That just means “to taste.” I’ll prepare these for the sauce. I roughly chopped the ginger. I also roughly chopped onions. I removed garlic germs and chopped roughly. I’m done prepping veggies. Now I’m going to make the sauce. Here I have this modern amenity. No. I’ll use a more advanced modern amenity. This one isn’t “civilized” enough, so this can’t make ginger smooth enough. I recommend using this one. Not the food processor but use the mixer or juicer if you have one. Add chopped veggies. Mix ingredients. Add some to the juicer.
(Until it barely covers veggies) It’s done. At this point, the pungency of ginger, onions, and garlic
is very strong. The taste will be sweeter when I heat them up. It’s not that delicious now. You don’t have to make it sweeter
when you taste the uncooked sauce. It won’t be spoiled right away because of
the veggies. If you put in a sterilized container,
you can keep it for quite a while. I’m not sure exactly how long, but you can keep it for 4 or 5 days for sure. This food in the container is for my late-night meal. Now I’m going to prepare the meat and vegetables. First, this is something
absolutely necessary for ginger pork. Cabbage. I used to separate each leaf and roll
and julienne thinly. This is what I do recently. Look for the core. Cut the cabbage in half to separate the core and leaves. Put the higher side close to your body. It’ll be easier to put the pressure and cut. And then…. I cut it like this. I think it’s faster. Do the same to this one. The higher side close to your body. Julienne around the core. Quickly soak in water. Drain in a colander. It’s done. I think I didn’t make enough julienned cabbage. I can cut it later more. To leave the texture,
slice along the grain. Not too thick. Not too thin. I added ginger to the sauce, but I also want to cut some to make the garnish. WIth skin on. I’ll eat this raw,
so soak in the water just for 1 to 2 mins. I bought pork belly slices today. Usually, ginger pork is made with pork loin slices. I prefer using pork belly slices. If you are a meat fat lover like me,
I recommend using pork belly slices. They are tender and delicious. I’ll cut them in 3. I also bought sliced pork loins. These are cut for Tonkatsu(fried pork cutlet). These are pretty thick. I’ll make cuts to tenderize the meat. And a quick digression. I’m not gonna marinate the meat. If I marinate, the meat will absorb more sauce. But I personally think the meat will lose its moisture
and will be tougher. It is probably just me. And this way, it’s easier to cook. I’ll just coat the meat with the sauce. Let’s start cooking. Before I start the main cooking, the important point here is not to overcook the pork. You sometimes get dry ginger pork. I don’t like it. I’ll cook the onions first. Because of the cooking time of onions and pork
are different. I’ll put cooked onions under the pork. Lightly oil the pan. On mid-high. Onions. Separate into each piece. Lightly season with salt and pepper. Work the pan. When they are a little translucent, Move to a dish. Again. Here we are. And more. Here we are. Don’t look. Pile of vegetables. It’s said that we need to eat
3 times more vegetables than meat. Let’s cook the meat. I am starting with sliced pork belly. Lightly preseason with salt and pepper. Separate each piece. Heat the pan without oil. Put the pork. You don’t have to stir at this point.
Leave for a min to nicely put a char on the surface. When you see char on some, move to a colander. You still see some rare parts. I cooked to make some char. People usually cook the meat with the sauce
and cook down. It’ll take time if you make a lot like me. The meat will be overcooked. I’ll cook the meat first and remove the pan. In this way, I can remove excess grease. The meat and the sauce will be easily combined. To a clean pan, put some sauce & cook down a bit. Grate some ginger meanwhile. Move to a colander. Now I have ginger juice. The sauce is cooked down. Put the meat back into the pan. Cook and coat the meat with the sauce. Cook the meat fully. Turn off the heat when the meat is cooked. Drizzle some ginger juice. And put the pork on the onions. Ginger pork is done. So wiggly because I used pork belly. Now let’s cook the pork loin. I’ll cook them differently. Season with salt and pepper on both sides. Season right before you start cooking
to avoid the meat from shrinking. Lightly dust with flour. I think Mr. Tamori makes this way. The flour helps to keep the moisture and thicken the sauce. This isn’t Japanese style pork ginger.
This is totally western style pork ginger. Turn on the heat. Beef fat. Put pork loin. When both sides are charred nicely,
move to the cooking tray. Clean the pan with a paper towel. Pour some sauce. Cook down a bit. Put the meat back into the pan. This is pretty thick, so I’ll cook longer than pork belly. Drizzle some ginger juice at last. Place on the dish. Pork ginger, done. Sprinkle julienned ginger. And it’s finally done. I’m going to make
mushroom soup. Shiitake mushroom stalks. Tear Shiitake mushroom caps and add to the soup. Eryngii(?) * It’s Maitake mushrooms. Add the caps too. Skim off the foams. When the stalks of Shiitake mushrooms are cooked,
turn off the heat. Add Nameko mushrooms. And stir. Today’s miso is Sendai miso. I’ll add leftover julienned ginger. Mushroom & ginger miso soup is done. Oh my gosh. Huge mistake. I totally forgot to press the start button. I have to wait. Fluff and put the rice in the bowl. Here’s Japanese ginger pork meal is done. Let’s eat. It’s finally done. Pork & ginger. And I have pickled cucumber & plum. I used the hot plate as a dish,
but only the bottom is warm. I’ll eat from the bottom. And now. Itadakimasu. I’ll just use this chopsticks &
put the meat on the rice. I’ll eat here. I don’t have to say that it’s delicious. This is truly amazing. I used pork belly, which is nice and tender. It’s a little greasy. But “greasy” is a word to compliment. And the taste is so ginger. I put a lot of ginger in the sauce. And I also added ginger juice at the end. I can tell different types of ginger is in here. I also used garlic to make the sauce. It’s really pungent. Onion paste made the sauce thicker. I can put on the meat. With this one scoop, I can eat a bowl of rice. It’s seasoned well. When I put some ginger pork on rice,
the rice soaks the sauce, and that tastes delicious. It’s delicious. It’s in our DNA. And onions that soaked the sauce… tastes incredibly delicious. I can feel the crunchy texture of onions too. They go well with the pork. (The sound of children) My neighbor’s kids’ are happy too. This is what I like. I roll julienned cabbage with pork ginger. I love this. Like pork shabu-shabu,
julienned cabbage & pork are a great match. Let’s try pork loin. It’s not warm, though. It’s juicy because I didn’t overcook it. And the flour coating soaked the sauce. And it’s seasoned perfectly. This is delicious. I should’ t called this pork ginger
not shoga-yaki. Pickled cucumber is good, as always. No more rice and miso soup. I’m gonna go get more. Let’s continue eating. Sour. There is not much left. I only have 4 slices of pork loins. Let’s put these cooked onions on the rice and pork loin. And lastly julienned cabbages. Here’s shoga-yaki don(ginger pork bowl). This is the last portion. I’m getting full. But I think I can finish it all. And now… Gochisosamadeshita. It was delicious. I’m stuffed. Today, I made ginger pork which totally different from the regular recipe you use.
The sauce is different, and how you cook is different. It’s not what you usually eat. The sauce is garlicky and thick. I personally love
the thick sauce and wiggly pork belly slices. You have to wash many cooking tools
if you use this recipe. I really can’t recommend you to make it lightly. I personally love my recipe.
Please give this recipe a try sometime. I guess that’s all for today. See you in the next video. Bye-bye.

本日も動画をご視聴いただきありがとうございます(^^)
かねてよりずっとリクエストの多かった豚の生姜焼きがようやく試作の末かたちになってきたので満を持しての登場です(^^)

今回のレシピだとThe生姜焼きという感じでもないし洗い物も多いのでなかなか大変だとは思いますが味わいは非常に濃厚でご飯との相性は火星までぶっ飛ぶレベルに良きですのでご機会がありましたら是非(#^^#)

⇩今回の詳しいレシピはコチラ⇩
～タレ作り～
・生姜、ニンニク、玉ねぎを扱いやすいサイズに切っておく

・醤油:酒:みりん=2:3:3で合わせておく

・ミキサーに生姜、ニンニク、玉ねぎを適量ずつ加えたら合わせ調味液を被る程度まで注ぐ

・ミキサーを回し液状にしたらタレの完成

～具材の準備～
・玉ねぎは食感が残るように繊維にそってくし切り

・豚肉は一枚ずつバラして極々薄く塩と胡椒で下味をふっておく

・生姜はすりおろして搾り、生姜汁を用意しておく

・最後にあしらいとして使う生姜は皮付きのまま千切りにしておく
※より見た目にこだわるならスプーンで皮をこそいで綺麗にした後、針生姜にして上にあしらうとより綺麗な盛り付けになるかと思います＾＾

～本調理～
・フライパンに薄くサラダ油をひいたら玉ねぎを加え一つまみの塩と胡椒を打ち強火で炒める

・ほんのり透明になってきたら皿に盛っておく

・１度フライパンを綺麗にしたら豚肉を焼き目がつくように焼き付ける

・焼き目がついたら１度取り出しておく
※まだまだ生な部分があっても大丈夫です。
※この時に余分な油を落としておくとこのあとタレが絡みやすくなります(^^)

・余分な油を拭き取ったフライパンにタレを注ぎ火にかけたらアクを取りながら程よいとろみがつくまで煮詰める

・豚肉を加え煮絡めるようにしてしっかりとタレをまとわせる

・煮絡まった頃合いで生姜の搾り汁を回しかけて生姜の香りをプラス

・玉ねぎの上に豚肉を盛り付け最後に生姜の千切りをあしらえば完成

★OP音源★
↓beco様↓

★Twitter★
@Taniyaaan1125

本日もご視聴いただきありがとうございました(#^^#)

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