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Dinner: How to Make Pork Kakuni (Braised Pork Recipe) 豚の角煮 作り方レシピ
Ingredients for Pork Kakuni (serves 3~4) 豚の角煮の作り方 字幕表示可 500g Pork Belly (1.10 lb) 30g Ginger (1.06 oz) A green part of Naganegi - Long Green Onion - Simmering Stock - 100~150ml Sake (3.38~5.07 fl oz) 450ml Warm Water (1.90 us cup) 5x5cm Kombu Kelp (2x2 inch) 2 tbsp Raw Sugar 2 ½ tbsp Soy Sauce 1 tbsp Mirin 2 Soft Boiled Eggs 6 Boiled Green Bean Pods Karashi - Japanese Mustard Otoshi buta - Japanese-style drop-lid (Round parchment paper with a half inch hole in the center can be substituted for otoshi buta.) http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog ＜材料＞3~4人分 ●豚バラ肉かたまり500g ●生姜30g ●長ねぎの青い部分1本分 煮汁 ●酒100〜150ml（肉を柔らかくし、肉の臭みも取る） ●ぬるま湯450ml ●出し昆布5cm角1枚 ●きび砂糖大２ ●醤油大2と1/2 ●みりん大1 ●半熟ゆで卵2個 ●茹でたさやいんげん6本 ●からし 落とし蓋（ない場合はオーブン用ペーパーを鍋に合わせて切り、中心に直径1.5cm位の穴をあけたものでも良い) Ingredientes para Pork Kakuni (serve de 3 a 4) 500g de Barriga de Porco 30g de gengibre A parte verde do Naganegi - que é Cebolinha Longa - Caldo Fervente - 100 a 150ml Sakê 450ml de Água Quente 5x5cm de Alga Kombu 4 colheres de sopa de Açúcar Cristal 5 colheres de sopa de Shoyu 2 colheres de sopa de Mirin 2 Ovos Meio Cozidos (4 minutos) 6 Vagens Cozidas Karashi - Mostarda Japonesa Otoshi buta - "tampa de peso" no estilo japonês (Um círculo de papel vegetal com um buraco de 2,5 cm no meio pode subtituir o otoshi buta.)
Ingredients
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Instructions
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Nutrition Facts
Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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