煮卵に本気出してみた #shorts

煮卵に本気出してみた #shorts

Time to get serious. Mix okara powder with water until it thickens, and it turns right back into real okara. Into the bowl. Cut the pork belly block into four equal pieces. Yes, this is the size we’re going for. Cover the meat with okara. What a cooking method. Steam for 1 hour. Steaming complete. Dig out the meat. Rinse it with water. The okara absorbs the excess fat. Add eggs to a pot, cover with water, and turn on the heat. Boil them until hard. The star this time is the egg. Place it in cold water, gently crack the shell into fine pieces, and peel carefully. So smooth. Put the meat into the pot. Add enough water to just cover the meat and bring to a boil. The more sake, the better the flavor. Add sugar, soy sauce, and eggs, then simmer. The simmering time depends on your preference. Let it cool. Start plating. Cutting the egg in half works nicely, too. Scoop up the broth and enjoy. Hmm. It really does make a difference if you steam it first. The fat comes off just right, and you can enjoy a refined and light braised pork. And the main dish this time is eggs. Hmm. Hard-boiled eggs and braised pork are best . Try simmering them!

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