滑蛋燒肉飯 | 簡單家常版 Pork and Egg Rice Bowl
Автор: Ben Lee 李鴻賓
Загружено: 2025-09-10
Просмотров: 2088
料理手札
雞蛋建議輕微打散即可，並將蛋液分兩次倒入鍋中。
滑蛋熟度可依照喜好調整。
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食材
雞蛋 2顆
洋蔥 50g
豬五花薄片 80g
醬汁
昆布醬油 2湯匙
味醂 2湯匙
米酒 1湯匙
飲用水 150ml
步驟
1. 將所述醬汁混合備用。將雞蛋輕微打散備用。
2. 中小火熱鍋，放入1湯匙的食用油，放入洋蔥絲拌炒至軟化，放入豬五花薄片拌炒至上色。
3. 倒入醬汁拌勻，煮至沸騰，轉小火蓋鍋悶煮5分鐘。
4. 將蛋液分兩次倒入鍋中烹調，先待蛋白受熱至些微凝固後，再倒入剩餘蛋液，待烹調至喜好的熟度後，將滑蛋燒肉放置白飯上，再撒上蔥花，料理即完成。
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Ingredients
2 eggs
50g sliced onion
80g thinly sliced pork belly
Sauce
2 Tbsp kombu soy sauce
2 Tbsp mirin
1 Tbsp rice wine
150ml water
Instructions
1. Combine all the sauce ingredients and set aside. Lightly whisk the eggs and set aside.
2. Heat a pan over medium-low heat and add 1 Tbsp cooking oil. Add the sliced onion and stir-fry until soft. Add the pork belly and cook until the meat turns white.
3. Pour in the sauce and stir well. Bring to a gentle boil over medium-low heat, then reduce to low heat. Cover the pan and simmer for 5 minutes.
4. Add the eggs in two stages so that the egg whites are mostly set but still slightly wobbly, while the yolks remain soft and runny. Transfer the pork and egg mixture onto cooked rice, then garnish with chopped green onions. Enjoy!
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