Eating the breakfast I made Oyamakumi 191
🥢 (Material)
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→ Pork Belly Block 500g
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2 cloves of garlic
• 1
→ 1 piece of ginger (sliced)
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→ 2 red shallots
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→ Cambodian soy sauce tablespoon 3
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→ fish sauce tablespoon 1
• 100 ml
→ 100 ml rice wine or white wine
• 200 ml
→ 200 ml of water
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Boiled eggs to your liking
🍲 (How to make)
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Cut the pork belly into large pieces and boil in boiling water for 5 minutes to remove the fat and odor.
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→ Put meat, ginger, shallots, sake and water in a pot and simmer over low heat for about 1 hour.
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Take out the ginger and shallots and add the soy sauce and fish sauce.
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Cook over low heat for another 30 minutes to bring out the natural color and aroma of the soy sauce.
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→ Add the boiled egg in the last 5-10 minutes, turn off the heat and cool. Complete when the taste is soaked.
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If you want a little sweetness, add a small amount of soy milk for a natural mellowness.
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If you leave it overnight, the taste will soak in well.
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Refreshing with cucumbers and salad.
この瀬如流角煮のレシピは、カンボジアの調味料を活用した独特の風味と日本の調理法をうまく融合させているのが特徴です。私も実際にこの方法で豚バラを煮込んだ経験がありますが、下茹でで余分な脂や臭みをしっかり取り除くことが、仕上がりの美味しさのポイントです。 煮込みは弱火でじっくり行うことで肉が柔らかくなり、しょうがや赤シャロット、そしてカンボジア産しょうゆのうまみがじわっと染み込みます。ナンプラーの魚醤の香りがアクセントになり、独特の深みが出るのが嬉しいですね。さらに、味に深みとまろやかさを加えたい場合は、レシピにもあるように豆乳を少し加えることもおすすめです。豆乳は甘みとコクをプラスしつつ、ヘルシーな仕上がりにしてくれます。 また、煮あがった角煮はゆで卵と一緒に味を染み込ませるとボリューム感が増し、朝ごはんでも満足感があります。私の場合、冷蔵庫で一晩寝かせることでさらに味が馴染み、温め直すだけで深い味わいを楽しめました。食べる際には、きゅうりやサラダを添えるとさっぱりとした食感が加わり、角煮の濃厚さとバランスが取れるのでおすすめです。 このレシピは特別な調味料を使っているものの、作り方は非常に簡単なので、時間のある休日にまとめて作り置きしておくのも便利です。朝ごはんに温かい角煮を食べることで、一日のエネルギーがしっかりと補充されます。ぜひ家庭料理として取り入れてみてください。
