For the sake of SAKE !
Sake Blog by Sachiko Koyama
Plum Sake makes pork so tender by dissolving the protein with its enzyme. Its fruity tartness is an excellent accent to this dish. 梅酒の酵素がタンパク質分解しお肉を柔らかくします。 さわやかな梅の酸味が、こってりしたお肉の旨みの良いアクセントになって相性抜群です。 Ingredients Pork Belly 400gm 豚角煮用 Umeboshi 5pc (Lightly crushed) 梅干し(軽く潰したもの) *Plum Sake 200ml 梅酒 *Water 100ml 水 *Honey 50ml 蜂蜜 Ginger (Finely grated) しょうが(すりおろしたもの) Green Onion (Green part) 青ネギ(緑の部分) Spinach (Boiled and squeeze off the water) 100mg ほうれん草 Method ①Stab pork belly a few times with folk, and put salt and paper. ②Grill pork belly in a saucepan over medium-high heat without oil. ③Take the pork out, and then wipe the oil with kitchen paper. ④Put all the *ingredients into saucepan and simmer until it gets boiled. ⑤Put the pok back ito the pan and add Umeboshi, ginger, and green onion, then simmer about 1hour. (Put a cling film over the surface and put lid with some space on top) ⑥Put pork with plum bits in a dish. Serve it with boiled spinach. 作り方 ①豚バラは塩コショウし、フォークで数か所穴をあけておく ②豚バラを油を引かずに強火で鍋で熱す。茶色く表面をこんがり焼いたら取り出す ③鍋底に出た油をキッチンペーパーでふき取る ④*の材料を鍋に入れ沸騰させる ⑤梅干し、しょうが、青ネギをいれ、弱火にし1時間ほど煮込む (ホイルをお肉の表面にかぶせさらに鍋蓋を上部少しだけあけておく) ⑥出来上がったらさらに盛り、茹でて固く絞ったほうれん草を飾る
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