あさイチの炭酸水を使った”やわらか豚バラ丼”を再現したら美味しすぎて求婚した　Pork belly donburi

あさイチの炭酸水を使った”やわらか豚バラ丼”を再現したら美味しすぎて求婚した　Pork belly donburi

This time the soft pork belly bowl that appeared in Asaichi Recently I thought I didn’t eat rice bowl First, cook rice in an outdoor electric pressure cooker. Garlic cut in half and shoots Shred ginger White-haired green onion Thinly slice the pork belly I didn’t think it would be so difficult to slice I created it because it is a recipe that uses carbonated water. Ah safe I added too much because I chose too carefully Boil meat with carbonated water, garlic, ginger and sugar After loosening the meat, drop the lid and simmer for 5 minutes. Anyway, I got rice After boiling for 5 minutes, add soy sauce and cover with aluminum foil, then 10 minutes Next, I’m going to cut the taste balls that I prepared yesterday. It seems that cutting with a thread works well During the brain play of fixing the egg with tongs and rubber bands Threads and tongs didn’t seem like this about my brain To cut normally I want you to reflect on it After that it was planned to be completed by crushing the garlic and mixing it There is obviously a lot of broth so I will boil it down I boiled the soup to feel thick Let’s have a look It seems that sodium bicarbonate in carbonated water softens the meat Horse Marry me! I was grasped in a moment so that I wanted to say (Chidori Nobu) If this world is Muri, it’s delicious enough to wait until the next life The basic seasoning should be soy sauce and sugar, Why is this happening Is it possible to get this far with the assistance of ginger and garlic? I’m sorry Probably the most delicious recipe in the first half would be this However, it is unknown whether the pork is tender Melt the fat firmly The texture and umami taste remain in the lean meat The compatibility of this pig’s umami and sauce is ridiculously good You can eat rice only with sauce The egg yolks are also jelly-like for the taste balls. It’s good to see that the yolk leaks out at the moment you cut it, If you eat it, this hardness is good By the way, the recipe says that mizuna is laid on rice. I forgot to buy Good at it So it was a treat And thank you for watching

今回は５月１４日のあさイチで紹介されていた加藤巴里さん考案のやわらか豚バラ丼。
特別な調味料は入ってないはずなのですがやたらと美味しかったです。

参考レシピ

https://www1.nhk.or.jp/asaichi/archive/200514/recipe_1.html

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