Скачать или смотреть 日式豚丼 Japanese Pork Belly Rice Bowl

#美食 #料理 #食譜

料理手札
醬汁中的柴魚片建議煮30秒即可，以避免產生苦味。

食材與醬汁悶煮後，再拌勻至些微收汁即可。
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食材
五花肉-220g、洋蔥絲-150g、柴魚片-5g

醬汁
醬油-3湯匙、味醂-2湯匙、清酒-2湯匙、白砂糖-1湯匙、水-200ml

步驟
(1) 將所述醬汁倒入鍋中拌勻，並以小火煮至沸騰後，放入柴魚片煮30秒，再以細篩網過濾醬汁備用。

(2) 小火熱鍋，倒入1湯匙的食用油，放入五花肉薄片油煎至上色後起鍋備用。

(3) 放入洋蔥絲拌炒至軟化，放入五花肉薄片，再倒入醬汁拌勻。

(4) 將醬汁以小火煮至沸騰，蓋上鍋蓋悶煮3分鐘，再打開鍋蓋拌勻。將食材擺放至白飯上，以蔥絲及七味粉點綴即可。
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Ingredients
220g thinly sliced pork belly, 150g onion, 5g bonito flakes

Sauce
3 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp granulated sugar, 200ml water

Instructions
(1) Combine the sauce in a small pot, boil over low heat. Add bonito flakes and cook for 30 seconds, then strain the sauce using a mesh strainer.

(2) Heat the pan over low heat, pour 1 Tbsp cooking oil. Add the thinly sliced pork belly and pan fry until cooked, set aside.

(3) Add the sliced onion and stir fry until soft. Add the cooked thinly sliced pork belly and sauce, stir well.

(4) Boil over low heat, cover the pan and cook over low heat for 3 minutes. Place the cooked pork belly on cooked rice, then top with Shichimi Togarashi and green onion curls.