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Video: https://youtu.be/Yl0Wk1dVN504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2 條 蔥3 tbsp 日本醬油 [fig3]1.5 tbsp 砂糖1 tbsp 清酒 [fig4]1.5 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/Yl0Wk1dVN501 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 belly2 slices of ginger3 cloves of garlic1 shallot, peeled,3 slices of Japanese dried kelp, optional [fig1]250g Japanese pumpkin flesh, cut into pieces [fig2]1tsp roasted sesame seeds6 eggsSauce Mixture2 stalk of green onion3 tbsp Japanese soy sauce [fig3]1.5 tbsp granulated sugar1 tbsp sake [fig4]1.5 tbsp Mirin [fig5]300ml hot waterPerfect soft boiled egg method:Video: https://youtu.be/iRRRm0jL5e0Steps [see the video for detailed steps]Video: https://youtu.be/Yl0Wk1dVN501 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 minute2 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 eggs4 Turn off the heat after 30 minutes. Cool the sauce thoroughly. Soak in eggs for a day5 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.