トンテキ丼の作り方☆胃袋をつかむ！秘伝のタレで激旨☆スタミナ抜群なトンテキ丼です♪お肉を柔らかく仕上げる方法をご紹介します！-How to make Pork Steak Bowl【料理研究家ゆかり】

トンテキ丼の作り方☆胃袋をつかむ！秘伝のタレで激旨☆スタミナ抜群なトンテキ丼です♪お肉を柔らかく仕上げる方法をご紹介します！-How to make Pork Steak Bowl【料理研究家ゆかり】

Today I made tonteki donburi. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I would like to make tonteki donburi.

In this issue, I will introduce a recipe for a bowl of rice with a great eating experience. This time it’s a tonteki donburi, and I’ll show you how to cook the meat well and the key points of seasoning. The ingredients are easy to find and very simple to make.

I hope you’ll have a great time. Please have a look at it. Easy recipes at home Let’s start with the ingredients used to season the meat, etc. Here are the ingredients. Here are the ingredients: pork loin, cooking sake, sugar, salt and pepper. First of all, we will use a pork loin.

In grams, it is about 150g. This is a rough guide. When you’re choosing meat, I recommend something like this, with a sashi of oil here. There are some that are all pink, but they tend to be a little dry, so choose the ones with a little fat in them.

Next, I will introduce the seasoning ingredients. Here are the ingredients. Worcestershire sauce, soy sauce, mirin, cooking sake, ketchup, grated garlic, honey, salted butter, and here are the ingredients for seasoning. I’m going to make it with seasonings that are all readily available, although there are a few more seasonings.

The key to flavor is ketchup and honey. The addition of ketchup adds richness and umami flavor to tomatoes for a delicious finish. And honey mellows out the overall flavor and makes it even richer. If honey is not available, substitute sugar. The quantities are the same. And here are the rest of the ingredients.

Here are the ingredients Cabbage, garlic, rice, salad oil, here are the ingredients. First of all, cabbage is essential for tonteki, so please use it. And garlic. I would like to use this one as garlic chips. I will make this one with these ingredients right away. Easy recipes at home Now let’s make it.

First of all, we will make cabbage slices. I think it should be roughly 30 grams. Now let’s cut it. Cut it into strips like this. Then wash this cabbage. And then soak it in cold water like this for roughly 5 minutes. This makes the cabbage crispy. 5 minutes have passed.

Then I drain the water. And then put it in a colander like this, and then wipe off all the water with kitchen paper. If you grip the cabbage too tightly at this point, you will lose the texture of the cabbage, so try to remove the water fluffily like this.

Then leave it in the colander like this. Now let’s move on to the meat. First of all, I will cut the loin meat into strips. You can see that there is fat here, and there is a thread here. We’re going to make a cut here. This will prevent baking shrinkage.

If the meat is baked in this way, it will curl up when baked, so be sure to do this step. Make a slit like this every 2 cm or so. Make a slit like this in all areas where there are threads. Make a cut like this on this side where the threads are.

Then make the same cut on the back side. That’s roughly where the border between the fat and the meat. If you make a cut here all the way around, you should be fine. I put it in like this. Now I will use a fork to make a hole.

This makes it easier for the flavors to blend and the meat to be tender when eaten. Now I’m going to make a lot of holes with a fork like this. Drill fully like this. By the way, the thickness of the meat I’m using this time is roughly 1 cm like this.

Then I’m going to season it now. First put the meat in a bat and rub the sugar into it first. If you rub the sugar into the meat, the meat will be tender and the sugar will give it a rich and very tasty finish. This one should always be done first.

Make sure to rub it in well. And then rub in the reverse side in the same way. OK. Rub the meat thoroughly until the surface of the meat is shiny. Then salt and pepper. Sprinkle lightly. This is also two-sided. And finally, turn the cooking wine.

This cooking wine helps to remove odors and tenderize the meat. This should also be applied on both sides. OK. Then let this soak for roughly 5 minutes. Then slice the garlic while the meat is soaking. Let’s slice this one normally. OK. If you have these garlic sprouts, be sure to remove them.

These can cause them to burn easily if fried together. The garlic is now ready to go. Then we combine the seasoning awards. First in the bowl are Worcestershire sauce, soy sauce, mirin, cooking sake, honey, ketchup, and grated garlic. Butter is added later. So let’s mix this once.

Now we are ready for the seasonings. Easy recipes at home Five minutes have passed. After 5 minutes, the flesh becomes glossy like this. It is a bit lush now, so I wipe off the water here. Place the meat on kitchen paper. Then cover the top with kitchen paper and wipe off the moisture.

The meat is now ready. So now we are going to grill it. Easy recipes at home Now we will first make the garlic chips before we cook the meat. Salad oil in a frying pan. And put it on the fire. Once it’s on the heat, we put the garlic in here.

Tilt the pan a little to get some oil around the edges. Now fry until golden brown. At this point, be careful only to keep the flame away from the edges of the frying pan, as a stove flame hitting the edges could ignite them. Fry like this.

Note that as they get a little more color, they burn faster. Remove from the ones that have a nice fried color like this. The thickness of the cut also affects the coloring, so take out the ones that are colored first. Well, this is about right. Take out about this much coloration.

Turn off the heat. Garlic chips are now ok. Place it on kitchen paper like this until you are ready to use it to drain the oil. Now I would like to cook the meat like this. It’s pretty greasy now, so I’m going to wipe off the excess oil.

Now I will wipe it off. And leave a little bit of oil in the pan. Now the pan is still a little warm. I’m going to leave the meat like this without putting it on the heat. Then put it on the fire. The heat is low-medium. Continue baking until browned.

Since my meat is 1 cm this time, I will continue to cook it like this without steaming. If you are using thicker meat, cover it with a lid and steam it. If you cook the meat over high heat here, the meat will become tough, so please cook it slowly over low-medium heat.

Now it’s cooked for roughly 3 minutes. Once they are nicely browned, flip them over. They look deliciously browned like this. Then one side is baked until browned as well. The heat level is the same. The cut is made so that it is not round and clean. It’s been exactly 2 minutes now.

Check the browning here, and if it is browned, it is OK. Then turn off the heat and remove the meat. Have ho. Then we will heat it up with a little residual heat. This will give the meat a tender finish.

Then I put the seasonings that we have mixed in the pan with the remaining umami of this meat. Then put it on the fire. Here we use a rubber spatula or something to remove the sticky umami. Then heat. The heat is about medium low.

When it comes to a simmer like this, put the meat back in. Then heat the meat while pouring the sauce over the meat. Heat while pouring the sauce over the meat in this manner until the sauce is firmly clinging to the meat. Flip it over occasionally. Have ho.

After heating for roughly 1 minute, add butter for the final touch. Then blend it all together. The butter can be added at the very end to preserve the flavor. OK. Turns off the fire. Now I would like to cut the meat. It is hot, so be careful not to burn yourself.

You can cut the meat into pieces before grilling, but if you do, the juices will easily come out, so I recommend that you grill the whole thing in one piece and then cut it into pieces. Now, let’s cut it into pieces that are easy to eat. This is how delicious it turned out.

Now let’s serve it up. First, I will put the drained cabbage on here. Put plenty of cabbage on top. And leave a little open on the side where you put the meat on. Then put the meat here. Now let’s pour the sauce on top. And finally garnish with garlic chips.

This is how delicious it turned out. It’s done. Easy recipes at home This completes the tonteki-don. This is how it turned out. The meat also turned out very juicy like this. It’s done. Now, I would like to eat. Let’s eat. The meat is tender and very tasty.

And this cabbage goes really well again. Delicious. And the garlic chips I put on top at the end really accentuate the flavor. Please subscribe to my channel Another tasty finish today. This is the point of this Tonteki-don. First of all, the meat, this time I used meat about 1 cm thick.

You can use any thickness of meat you like for this meat. And first of all, cut a slit in the meat. I would suggest that you put them roughly 2 cm apart. Please be sure to insert both sides.

If you do not do this process, the meat will shrink and curl up when grilled. So be sure to do this process. And after making the cut in the threads, make sure to pierce the hole with a fork. This will tenderize the meat and allow the flavor to soak in.

And as for the seasoning, you can pre-mix it before you cook the meat. I think that will make the process smoother. And when it’s time to grill, first make the garlic chips before you cook the meat.

I put the pan at an angle and put oil on the edge of the pan to make the garlic chips, but if the edge of the pan touches the fire, it could ignite.

The garlic will burn as soon as it gets a little bit of color, so just be careful not to burn it. And then we grill the meat, but this time we grill it without the lid.

I like to cook meat without a lid because it’s 1cm thick so it cooks well without a lid. If you are using thicker meat, I would suggest steaming it only when it is first cooking on one side. This will allow the meat to cook through to the inside.

The thickness of the pan and the material of the pan will also affect how well it cooks, so you can adjust as you see fit. Once the meat is cooked on both sides, take it out and add the seasonings while the umami from the pork is still in the meat.

After the umami has been removed from the meat, put the meat back in the pan and mix it with the sauce. Then take it out and cut it into bite-size pieces. If the meat is first cut and then grilled, the juices from the meat will tend to run out.

Then you can serve it over rice with cabbage, pork chops, and garlic chips sprinkled on top. And just to give you an idea of the seasoning, this time I added ketchup and honey. The addition of these two things increases the umami and richness of the dish and makes it very tasty.

If you don’t like honey, try making it with a little sugar. The ingredients are easy to find and very simple to make. The ingredients are easy to find and very simple to make. Easy recipes at home Today I made tonteki donburi. I have many other various videos on my channel.

Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button.

See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、トンテキ丼の作り方をご紹介します。胃袋をつかむレシピ！秘伝のタレで激旨！スタミナ抜群のトンテキ丼です。お肉を柔らかい仕上がりにする方法をご紹介します。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make Tonteki-don. A recipe that will grab your stomach! Extremely delicious with a secret sauce! It is a tonteki bowl with excellent stamina. I will show you how to make the meat tender. It’s very delicious, so please try making it.

—————————————————————————————–

【材料】1人分
＜下味＞
・豚ロース 1枚
・料理酒 大さじ1/2
・砂糖 小さじ1/4
・塩胡椒 適量

＜味付け＞
・ウスターソース 大さじ1
・醤油 大さじ1/2
・みりん 大さじ1
・料理酒 大さじ1/2
・ケチャップ 大さじ1/2
・おろしニンニク 小さじ1/2
・はちみつ 大さじ1/2
・有塩バター 5g

＜その他＞
・キャベツ 適量
・ニンニク 1片
・ご飯 適量
・サラダ油 大さじ1

【ingredients】
・1 Pork loin
・1/2 tbsp Cooking sake
・1/4 tsp sugar
・Salt and pepper

・1 tbsp Worcestershire sauce
・1/2 tbsp Soy sauce
・1 tbsp Mirin
・1/2 tbsp Cooking sake
・1/2 tbsp Ketchup
・1/2 tsp Grated garlic
・1/2 tbsp Honey
・5g Salted butter

・Cabbage
・1 Garlic clove
・Rice
・1 tbsp Vegetable oil

—————————————————————————————–

🍳オススメ簡単レシピ

—————————————————————————————–

🍳Twitter・Instagram・Facebookにもアップしているので
よかったら、シェアしてください♪

Please share Twitter,Instagram,Facebook♪

🥚Twitter 料理研究家ゆかり（@yukari_tamago）
Tweets by yukari_tamago

🥚Instagram料理研究家ゆかり（@yukari_recipe_0506）
https://www.instagram.com/yukari_recipe_0506/

🍳お仕事のご依頼、お問い合わせはこちらまで
yukari@tamakara.com
—————————————————————————————–

□チャンネル登録よろしくお願い致します！
　https://www.youtube.com/channel/UC7LT…

□ブログ
料理研究家ゆかりオフィシャルブログ
「Yukari’s Kitchen お家で簡単レシピ」
　http://ameblo.jp/tamagoland/

□著書『料理研究家ゆかりのおうちで簡単！　３時のおやつ』
　https://tkj.jp/book/?cd=TD026132

□著書『たまごソムリエ友加里の【たまご大好き】〜あなたのたまご料理が100倍おいしくなるレシピ〜』
電子書籍版も発売中です♪
　https://www.amazon.co.jp/dp/B08DCNC8KS/

—————————————————————————————–
#トンテキ #丼 #料理研究家ゆかり