豚バラと豆腐を甘辛い煮汁でじっくり煮込んだ、笠原さんの豚バラ肉豆腐。
豚バラを先にさっと火を入れてから煮込むひと手間が、やわらかく旨みたっぷりな仕上がりの秘訣です。
一度冷ますと味がよくなじみ、温め直すとさらに美味しくいただけます。
A comforting Japanese home-style dish made by slowly simmering pork belly and tofu in a sweet and savory sauce.
One of the secrets to this recipe is briefly cooking the pork belly first before simmering, which keeps the meat tender and full of flavor.
Letting the dish cool once allows the flavors to soak in even more, and reheating it makes it even more delicious.
【材料】
豚バラスライス 300g
木綿豆腐 2丁
玉ねぎ 1/2個
長ねぎ 1/2本 ※小葱の小口切りでもOK
一味唐辛子 少々
【煮汁調味料】
水 200cc
酒 150cc
醤油 150cc
みりん 75cc
砂糖 大さじ3
【作り方】
玉ねぎは薄切りにする
長ねぎは小口切りにして水でさっと洗い水気を切る
豆腐は1丁を半分に切る
豚バラは約10cm長さに切る
鍋に水200㏄、酒150㏄、醤油150㏄、みりん75㏄、砂糖大さじ3
を入れて火にかけひと煮立ちさせ
豚バラを3回ほどに分けて火を入れ、ボウルに取り出しておく
煮汁を沸かしてアクを軽く取ったら
玉ねぎ・豆腐を加えて再び沸いたら
落とし蓋をして弱火で15分ほど煮る
ボウルにたまった汁ごと豚バラを戻し入れ
弱火でもう5分ほど煮る
時間があれば一度冷ましてから食べる時に温める
器に盛り、長ねぎの小口切りをのせ一味をふる
参考YouTube
https://www.youtube.com/watch?v=ugbeRJBhA58&t=299s
Ingredients
300 g sliced pork belly
2 blocks firm tofu
1/2 onion
1/2 Japanese leek (naganegi), finely sliced
※ Chopped green onions can also be used
Japanese chili pepper powder (ichimi togarashi), to taste
Simmering Sauce
200 ml water
150 ml sake
150 ml soy sauce
75 ml mirin
3 tbsp sugar
Instructions
Thinly slice the onion.
Finely slice the Japanese leek, rinse briefly in water, and drain well.
Cut each block of tofu in half.
Cut the pork belly into pieces about 10 cm long.
In a pot, combine the water, sake, soy sauce, mirin, and sugar.
Bring to a boil.
Add the pork belly in about three batches, cooking lightly each time, then transfer to a bowl and set aside.
Bring the sauce back to a boil and skim off any foam or impurities.
Add the onion and tofu.
Once boiling again, place a drop lid (otoshibuta) on top and simmer over low heat for about 15 minutes.
Return the pork belly to the pot along with any juices collected in the bowl.
Simmer over low heat for another 5 minutes.
If possible, let the dish cool once before reheating to serve, allowing the flavors to fully develop.
Serve in bowls topped with sliced Japanese leek and a sprinkle of ichimi chili pepper.
Based on a recipe by Japanese chef Kasahara
https://www.youtube.com/watch?v=ugbeRJBhA58&t=299s
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