這道食譜重現了我曾在一家心愛的日式餐廳品嚐過的薑汁豬肉（生薑燒）的風味。
甜鹹平衡的醬汁加上恰到好處的薑味，令人無比滿足，保證讓你一碗接一碗（甚至三碗！）。
使用五花肉能讓肉質保持鮮嫩，無需醃製。
快來試試吧——簡單快手，美味無比！
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烹飪時間
20 分鐘
評分
分享
Artist
Hisae Sugiyama
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 9 oz 薄切五花肉
- 1/2 洋蔥 (切薄片)
- 1 tbsp. 植物油
- A1 1/2 tbsp. 醬油
- A1 tbsp. 清酒 (或不甜白葡萄酒)
- A1 tbsp. 味醂
- A2 tsp. 糖
- A2 tsp. 磨碎的薑
步驟
- 1
準備食材
將洋蔥切薄片。將五花肉切成一口大小的塊。在小碗中，將A的材料（醬油、清酒、味醂、糖、薑）混合在一起。
- 2
炒洋蔥和豬肉
在平底鍋中用中火加熱植物油。加入洋蔥，炒至軟化並略微金黃。
加入豬肉，翻炒至全熟。
- 3
加入醬汁
倒入混合醬汁（A），充分攪拌使豬肉和洋蔥均勻裹上醬汁。再煮一分鐘，直到醬汁略微濃稠。
食譜ID
78
小提示與備注
搭配切絲高麗菜，享受正宗日式餐廳體驗。
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"