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Pork rice fried with teriyaki sauce

Eating with beautiful rice is very hot and delicious.

1/26 Edited to

... Read moreถ้าพูดถึงเมนู “ข้าวหมูผัดซอสเทอริยากิ” ที่ทำบ่อยสุดในบ้านเรา เมนูนี้คือคำตอบเลยค่ะ เพราะใช้วัตถุดิบไม่เยอะ แต่รสชาติออกมาหอมหวานเค็มแบบญี่ปุ่น กินกับข้าวสวยร้อนๆ แล้วเข้ากันมาก โดยเฉพาะถ้าใช้ “หมูสไลด์เทอริยากิ” จะสุกไวและนุ่ม ไม่ต้องหมักนาน ทริคของฉันคือเลือกหมูสไลด์ส่วนสันคอหรือสามชั้นบางๆ (แล้วแต่ชอบ) ก่อนผัดให้ซับน้ำบนเนื้อหมูเล็กน้อย เนื้อจะไม่คายน้ำจนซอสจืด ขั้นตอนคือ ตั้งกระทะไฟกลาง ใส่น้ำมันนิดเดียว พอร้อนค่อยใส่หมูลงผัดให้พอเปลี่ยนสี จากนั้นค่อยเติมซอสเทอริยากิหรือทำซอสเองแบบง่ายๆ ก็ได้ ถ้าอยากทำสไตล์ “ข้าวหมูแม็กกี้” ให้รสกลมกล่อมเร็วๆ ฉันจะผสม: ซีอิ๊วญี่ปุ่น/ซอสถั่วเหลือง 1 ช้อนโต๊ะ + ซอสปรุงรส (แม็กกี้) 1 ช้อนชา + น้ำตาล 1–1.5 ช้อนชา + น้ำ 2–3 ช้อนโต๊ะ แล้วเคี่ยวให้เดือดนิดๆ ก่อนคลุกกับหมู (ชิมแล้วปรับหวานเค็มตามข้าวที่ใช้) ถ้าอยากให้ซอสข้นเงาแบบร้าน ให้ละลายแป้งข้าวโพด 1 ช้อนชา กับน้ำ 1 ช้อนโต๊ะ แล้วใส่ท้ายๆ คนแป๊บเดียวซอสจะเคลือบหมูสวยมาก พอได้หมูผัดซอสแล้ว จัดเป็น “ข้าวหน้าหมูเทอริยากิ” ง่ายๆ ด้วยการตักข้าวสวยร้อนๆ ใส่ชาม ราดหมูและซอสให้ฉ่ำหน่อย แล้วโรยงาขาวเพิ่มความหอม ตบท้ายด้วยผักกาดหอมซอยหรือผักสลัดไว้ตัดเลี่ยน ฉันชอบเพิ่มแครอทดอง (หรือขิงดองก็ได้) จะช่วยให้กินเพลินขึ้นมาก อีกอย่างที่ทำให้เมนู “ข้าวหมูผัดซอส” อร่อยขึ้นคืออย่าผัดนานเกินไป โดยเฉพาะหมูสไลด์ แค่สุกก็พอ แล้วค่อยปล่อยให้ซอสเดือดงวดสั้นๆ จะได้เนื้อนุ่มไม่แข็ง และถ้าทำเผื่อมื้อถัดไป แยกข้าวกับหมูไว้คนละกล่อง เวลาอุ่นจะไม่แฉะ—อุ่นหมูแล้วค่อยราดบนข้าว รับรองยังอร่อยเหมือนทำใหม่ค่ะ

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