南瓜豚角煮，秋天到南瓜就當造，用來炆煮非常適合，今次用日本南瓜來做日式家常菜『豚角煮』，非常美味，南瓜軟綿，吸收所有汁料精華，比豬肉更好吃，汁料伴飯吃更是一絕
4人份量材料 [按下圖片放大]
650g 五花腩
2塊 薑片3瓣蒜頭
1粒 紅蔥頭, 去皮,
3片 日本乾昆布, 非必要 [fig1]250克 日本南瓜肉，切粒 [fig2]
1tsp 熟芝麻
雞蛋6隻
汁料份量
3 tbsp 日本醬油 [fig3]
1.5 tbsp 砂糖
1 tbsp 清酒 [fig4]
1 tbsp 味醂 [fig5]
300ml 熱水
溏心蛋做法：
Video: https://youtu.be/iRRRm0jL5e0
做法[詳細步驟請看短片]
Video: https://youtu.be/Yl0Wk1dVN50
1 五花腩用中大火每面煎1分鐘至金黃，加入紅蔥頭, 薑片, 蒜頭炒1分鐘
2 加入汁料煮滾，改細火，蓋上煲蓋，煮30分鐘（小心乾水）3 按照溏心蛋VIDEO做法，將6隻雞蛋煮成溏心蛋
4 豬肉煮好關火，汁料涼透，放入雞蛋浸一天
5 雞蛋取走，開大火將汁煮滾, 加入南瓜，蓋上煲蓋，細火炆15－20分鐘或至南瓜軟身，上碟灑上芝麻即成
Ingredients for 4 people [click the image to enlarge]
650g pork belly
2 slices of ginger
3 cloves of garlic
1 shallot, peeled,
3 slices of Japanese dried kelp, optional [fig1]
250g Japanese pumpkin flesh, cut into pieces [fig2]
1tsp roasted sesame seeds
6 eggs
Sauce Mixture
3 tbsp Japanese soy sauce [fig3]
1.5 tbsp granulated sugar
1 tbsp sake [fig4]
1 tbsp Mirin [fig5]
300ml hot water
Perfect soft boiled egg method:
Video: https://youtu.be/iRRRm0jL5e0
Steps [see the video for detailed steps]
Video: https://youtu.be/Yl0Wk1dVN50
1 Pan fry pork belly on medium-high heat for 1 minute on each side until golden brown. Add shallot, ginger, garlic and Sautee for 1 minute
2 Add the sauce and bring to a boil. Turn the heat to a low. Cover the pan, and simmer for 30 minutes
3 Follow the soft boiled egg video above, make 6 soft boiled eggs
4 Turn off the heat after 30 minutes. Cool the sauce thoroughly. Soak in eggs for a day
5 Remove the eggs, bring the sauce to a boil over high heat. Add the pumpkin. Cover the pan, and simmer for 15-20 minutes or until the pumpkin is soft. Sprinkle sesame seeds on the plate and serve.
4人份量材料 [按下圖片放大]
650g 五花腩
2塊 薑片3瓣蒜頭
1粒 紅蔥頭, 去皮,
3片 日本乾昆布, 非必要 [fig1]250克 日本南瓜肉，切粒 [fig2]
1tsp 熟芝麻
雞蛋6隻
汁料份量
3 tbsp 日本醬油 [fig3]
1.5 tbsp 砂糖
1 tbsp 清酒 [fig4]
1 tbsp 味醂 [fig5]
300ml 熱水
溏心蛋做法：
Video: https://youtu.be/iRRRm0jL5e0
做法[詳細步驟請看短片]
Video: https://youtu.be/Yl0Wk1dVN50
1 五花腩用中大火每面煎1分鐘至金黃，加入紅蔥頭, 薑片, 蒜頭炒1分鐘
2 加入汁料煮滾，改細火，蓋上煲蓋，煮30分鐘（小心乾水）3 按照溏心蛋VIDEO做法，將6隻雞蛋煮成溏心蛋
4 豬肉煮好關火，汁料涼透，放入雞蛋浸一天
5 雞蛋取走，開大火將汁煮滾, 加入南瓜，蓋上煲蓋，細火炆15－20分鐘或至南瓜軟身，上碟灑上芝麻即成
Ingredients for 4 people [click the image to enlarge]
650g pork belly
2 slices of ginger
3 cloves of garlic
1 shallot, peeled,
3 slices of Japanese dried kelp, optional [fig1]
250g Japanese pumpkin flesh, cut into pieces [fig2]
1tsp roasted sesame seeds
6 eggs
Sauce Mixture
3 tbsp Japanese soy sauce [fig3]
1.5 tbsp granulated sugar
1 tbsp sake [fig4]
1 tbsp Mirin [fig5]
300ml hot water
Perfect soft boiled egg method:
Video: https://youtu.be/iRRRm0jL5e0
Steps [see the video for detailed steps]
Video: https://youtu.be/Yl0Wk1dVN50
1 Pan fry pork belly on medium-high heat for 1 minute on each side until golden brown. Add shallot, ginger, garlic and Sautee for 1 minute
2 Add the sauce and bring to a boil. Turn the heat to a low. Cover the pan, and simmer for 30 minutes
3 Follow the soft boiled egg video above, make 6 soft boiled eggs
4 Turn off the heat after 30 minutes. Cool the sauce thoroughly. Soak in eggs for a day
5 Remove the eggs, bring the sauce to a boil over high heat. Add the pumpkin. Cover the pan, and simmer for 15-20 minutes or until the pumpkin is soft. Sprinkle sesame seeds on the plate and serve.
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