Pork with thick egg yolk 【 Tonteki bowl 】
Recommended when you want to eat a lot Easy and volume Manten's tonteki bowl.
Season the pork and bake it in a frying pan. Entwined with the pork in a special rich sauce with wasabi and put it on warm white rice, topped with a thick egg yolk. The yolk makes the sauce mild and the white rice is delicious!
< 🍳 cost ⇒ about 800 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 2 people)
2 cups of warm rice
Pork shoulder loin 2 pieces 400g
2 egg yolks
2 green onions
1 clove of garlic
2 pinches of salt
a moderate amount of pepper
Appropriate amount of cake flour
Vegetable oil tablespoon 1
a moderate amount of roasted sesame
< Seasoning (Sauce) >
Soy sauce and vinegar
oyster sauce 1 tablespoon tablespoon each
Mirin, cooking liquor each tablespoon 2
Wasabi tablespoon 1 / 2
Ginger 1 / 2 tsp
[How to make]
① Cut the pork and make cuts in the fat
② Season with salt and pepper and sprinkle cake flour on both sides
③ Slice the garlic thinly and chop the green onion into small pieces
④ Mix soy sauce, oyster sauce, mirin, cooking sake, wasabi and grated ginger in a bowl.
⑤ Heat vegetable oil in a frying pan over medium heat and add pork
⑥ When it starts to crackle, reduce to low heat and burn both sides
⑦ Take out the pork when both sides are browned
8 Throw away the oil, quickly wipe with paper, add garlic, fry over medium heat, add sauce and boil
Reduce the heat to low, return the pork, scoop the sauce with a spoon, pour over the pork and mix for about 1 minute.
Cut the pork and pour the sauce over the rice. Complete with green onions, egg yolks, and sesame seeds
[Point]
✔ Sprinkle with cake flour: Moisture is retained and the sauce becomes easier to entangle
✔ Bake slowly over low heat: When baking, do not move over low heat and bake well on both sides
✔ Aroze: By scooping the sauce with a spoon and sprinkling it on the pork, the sauce is evenly cooked and the sauce is well entwined
✔ Utilize the taste of pork: Do not wash the frying pan, throw away the oil and wipe with paper to leave the taste of pork
トンテキ丼の美味しさを引き出すためには、豚肉に薄力粉をしっかりまぶすことがポイントです。薄力粉は肉の水分を閉じ込める役割を果たし、焼いたときにタレがよく絡むため、ジューシーな仕上がりになります。私はこのコツを知ってから、自宅での豚肉料理が格段に美味しくなりました。 また、豚肩ロース肉に包丁の背で軽く叩き切り込みを入れる処理も重要です。繊維がほぐれてやわらかくなるため、食べやすさと満足感が増します。自分ではちょっと面倒だと思うかもしれませんが、このひと手間がトンテキ丼の味を格上げしてくれるのでおすすめです。 さらに、タレにはわさびが隠し味として入っています。少しピリッとした刺激が豚肉の旨味を引き立て、卵黄がその角を和らげて全体のバランスを整えてくれます。私は最初に卵黄をトッピングする方法に感動し、ごはんのおかわりが止まらなくなりました。 調理中は弱火でじっくりと焼き目をつけることも忘れずに。焦らず丁寧に焼くことで肉が固くならず、余分な脂もしっかり落ち着きます。フライパンの油は捨ててペーパーで拭き取り豚肉の旨味を残すのもコツです。これらのポイントを盛り込むことで、ご家庭でプロの味に近いトンテキ丼が楽しめますよ。ぜひ試してみてくださいね！
