【大食い】ネギ塩豚カルビ丼 総重量約6.0㎏!～超絶簡単で美味いご飯～

【大食い】ネギ塩豚カルビ丼 総重量約6.0㎏!～超絶簡単で美味いご飯～

Hello, this is Taniyan. Making an announcement. This is the recipe for a lazy person. One of the easiest and most delicious foods. Stir-fried pork ribs with salt leek sauce. I hope this recipe will help you. Let’s get started Cooking Starts Now I’m so nervous about the TV shooting.

Since I’m making a rice bowl dish, I’ll make some side dishes. I’m going to pickle okra and cucumbers. Let’s start. Removing thorns. Soft seeds of cucumbers. Slice off the seeds *To remove watery parts and green flavor. You can use seeds to a salad Pickle sauce

Kochujang (if you like it spicy, you can put more) Sesame oil Shake to mix the sauce Rest them in a fridge for 1 to 2 hours Trim around the stem Salt Defuzz with salt *This process brings out bright green color Without rinsing the salt, put into boiling water

Cook for 1 to 2 mins. Move to a strainer Fan to let moisture evaporate When it’s cool to room temp, put in a ziplock bag with ponzu sauce. Put in a fridge for 1 to 2 hours These are what I use to make salt leek sauce. Japanese leek, ginger, and garlic

I haven’t changed the recipe much. I’m going to chop all the veggies here. Making julienned ginger as a topping So thin As thin as you can. Put in cold water to remove sharpness and bitterness I chopped garlic too much. I’m not gonna use them all today. Should I give some to my neighbor? I finished chopping veggies for leek sauce. Here are condiments for the leek sauce. Behind the scene Sesame oil, sake, sugar, powder chicken stock, sesame seeds, and pepper The ratio is 3: 3: 1: 2: 1: to taste I’m gonna preseason pork, so I’m not gonna use much chicken stock soup.

I feel like I’m putting too much sugar… well, it’s gonna be okay. I’ll see when I eat them. Chopped veggies. Sesame oil, sake, sugar, powder chicken stock, sesame seeds, and pepper Stir to mix. Here comes the main ingredient of the day Thinly sliced pork belly

I like the one with marbling. Especially the one with delicate marbling. Let’s start prepping. Slice into bite-size. Preseason with salt and pepper It’s better to preseason one by one, but I’ll just do it all at once Preseason both sides. Let’s start cooking. I’m going to put cooked pork belly on the rice

I prepared rice with barley. Stir fry preseasoned pork belly on medium heat. Try to render excess grease from the pork belly Stir fry until golden When it’s cooked nicely, Drain the fat with a strainer. you can remove the grease with paper towels

Put pork belly back into the pan& add some leek sauce and stir fry To boil down sake and remove the sharpness of garlic. Sansho pepper powder Stir-fried pork belly with leek sauce is done. As a side dish, ponzu pickled okra & lightly pickled cucumber Pickled veggies are done.

I’ll explain the topping in the cooking section. What did I say? The cooking part? I’ll explain the topping in the eating section. It’s finally done! Leek! Salt! Pork! Rice bowl! Lazy & easy recipe Hmmm I want to eat a beef bowl I’m gonna show you side dishes. Pickled cucumber and ponzu pickled okra.

This is miso soup I made with leftover leek and okra without making dashi broth. Leftover bonito flakes& leftover okra I bought a lot of okra, it was very inexpensive And some yuzu citrus to change the flavor later Let’s dig in. Itadakimasu Relaxing time… Hmmm, it’s refreshing.

I’m the type of person who wants to have some soup before I start eating. I suddenly look older. I love red miso soup. I want to try ponzu pickled okra. It’s the first time to make it, but I’m sure that it tastes great. I made something excellent. It tastes really awesome.

And it’s nicely pickled. The color is darker, but it tastes fantastic. And it goes well with drinks or rice. it doesn’t take long to make *It took about 15 mins. I really recommend making this if you have a chance TT(Tsukemono Time) Pickled cucumber always tastes excellent. Let’s try pork belly rice bowl.

This is 5 times tastier than the one I made previously. It’s greasy because I used pork belly. But it’s not “greasy greasy” but greatly greasy. And the flavor of sansho pepper is amazing. Pork meat and sansho pepper go so well together. I didn’t season the leek sauce much,

So I was worried about the taste. Because I preseasoned pork belly, it tastes just right. It goes well with rice. Let’s make this into something that goes well with drinks. Squeeze some yuzu & julienned ginger. Something is wrong… Sansho pepper powder overpowered the flavor of yuzu and ginger…

I put too much sansho pepper… Well, it goes well with beer anyway. I ate half of the rice bowl. I want to make a small rice bowl and change the flavor. Putting more toppings. Stir-fried pork belly with leek & okra sauce It’s going to taste great. You need to bolt down rice bowl.

Okra tastes great. Veggies in season are great. Okra tastes excellent. Okra is amazing, but sansho pepper is overpowering. I always do this. I put too much. And another bowl of soup Let’s eat. Because I removed the seeds, it’s really crunchy. This makes me drink more. I’m drinking too much again.

I have one-fourth left in the bowl. As the pork belly cooled to room temp, the grease is thickened. I can’t avoid that. I love rice with barley. I like popping, chewy texture. Time to do the last spurt! Lasuto supaatoo!(The last spurt) Gochisosamadeshtia. It was really delicious.

It’s not so healthy because I used pork belly. But that’s why it tastes so great. I feel like I’m eating greasy food. I put a generous amount of garlic, so I recommend eating this before the day off. You can use leftover leek sauce when you stir fry chicken or veggies. It was delicious.

Now I want to eat a beef bowl. I think that’s all for today. See you in the next video. Bye-bye

今回は「簡単・美味い』の代表選手ネギ塩豚カルビ丼でございます！
the定番料理のネギ塩豚カルビですが
お楽しみいただければ幸いです(^^)

今回の動画の冒頭にもありましたように
9月6日(木)の23時より
AbemaTV SPECIALチャンネルにて生放送の
「買えるバトルクラブ」に出演いたします！

しかも料理系YouTuber代表という大役をいただき
今の段階から全身に何かしらのボツボツができそうなほど緊張しておりますが頑張って参ります！

お時間の御都合がよろしければ
どうか応援のほどよろしくお願い致します。

「買えるバトルクラブ」は
通販バラエティー番組ということもありまして
僕のオススメするグルメ商品をご紹介させていだきます！
ネタバレのためあまり内容はお伝えできませんが
「我こそは酒好きである！」という方には自身をもってご紹介させていただきます！
もちろん単純にバラエティー番組としてもお楽しみいただけるかと思いますので、パソコン・スマートフォン・タブレットにて「買えるバトルクラブ」と検索いただければ幸いです(^^)

↓今回の詳しいレシピはコチラ！↓
～漬物作り(キュウリ)～
・ヘタ、トゲを取り除いたキュウリを縦に4等分
・中心の種の部分を切り除く
※この一手間でキュウリの青臭さや水っぽさがなくなり格段に美味しくなります(^^)
※もちろん中心部分もサラダなどにしていただけます🎵
・浅漬けの素、コチュジャン、ゴマ油を加えて2時間ほど漬けて完成！
・仕上げにゴマや刻み海苔をあしらうと凄く美味しいです(^^)

～漬物作り(オクラ)～
・オクラのガクとヘタの先端を落とす(※硬いので)
・板摺で産毛を落とすと同時に色よくしておく
・熱湯に塩がついたまま落とし2分ほど湯がく
・湯がき終わったらザルにとりうちわなどで扇いで余分な水分を飛ばす
※余熱で火が入るのを防ぐ意味もあります
※少し水っぽくなりますがもちろん冷水にとる方法でも🎵
・粗熱がとれたところでポン酢に漬けて2時間ほど漬ければ完成！
・仕上げにたっぷりの鰹節をあしらうと凄く美味しいです(^^)

両方とも凄く美味しかったのでご機会がありましたら是非🎵

～ネギ塩豚カルビ～
今回のネギ塩豚カルビは
以前にも調理したものなので概要欄レシピはお休みで(^^)
動画の中でご確認いただければと思います(^^)

※今回調理していて思ったのは「豚肉に下味」「しっかり豚肉の脂を出す」「タレを入れたらササッと仕上げる」の三点が大事なような気がします(^^)

何かのご参考になれば幸いです(*^^*)

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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