スペアリブのオレンジジュース煮 #shorts

スペアリブのオレンジジュース煮 #shorts

Spare ribs — even though they’re bone-in meat, this time I decided to remove the bones. As for those bones, I’ll save them for another occasion. Put the meat into the pot, fill a bag with tea leaves and place it beside the meat, pour in water, and then ignite the heat. Simmer for about 20 minutes, then take the meat out. This time, without using (the tea bag), put the meat into a separate pot. Put the bonito flakes into a bag and place it next to the meat. Add water, sugar, sake, and soy sauce, then simmer and reduce the sauce. Is it about time? Orange juice. Pour it into the pot, and the leftover juice… Enjoy it deliciously with a generous amount of black pepper. Roughly like this: chop the cabbage coarsely, add sesame oil and salt, then serve the meat on top. This simmering liquid is truly a treasure. Let’s eat. It’s delicious! It goes wonderfully with rice—you’ll definitely want seconds. And this cabbage, it just fits perfectly. Try simmering it with orange juice!

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肉をオレンジジュースで煮込むと、いつもよりなんか、柔らかさが増す。　スペアリブのみならず、様々な肉を煮込んでみると良い。

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