这道猪肉姜汁盖饭充满了美味！
甜咸兼备的姜汁酱与蒸米饭完美搭配。
一个小技巧——在腌料中加入蛋黄酱——能让猪里脊保持嫩滑多汁，而上面的溏心蛋则增添了浓郁的奶香，将所有食材融为一体。
这道菜分量十足，令人满足，而且制作快捷。
不妨试试，作为一顿丰盛的午餐或晚餐！
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烹饪时间
10 分钟
评分
分享
Artist
Rinaty
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 8 slices 薄切猪里脊肉
- 中筋面粉（用于裹粉）
- 2 溏心蛋
- 2 servings 温热米饭
- 1 tbsp. 植物油
- 切丝卷心菜（用于摆盘）
- A1 tbsp. 蛋黄酱 (（腌料A）)
- A1 tbsp. 清酒（或干白葡萄酒） (（腌料A）)
- A1/2 tbsp. 酱油 (（腌料A）)
- A1 tsp. 姜泥 (（腌料A）)
- A盐和黑胡椒，适量 (（腌料A）)
- B2 tbsp. 酱油 (（酱汁B）)
- B2 tbsp. 味醂 (（酱汁B）)
- B1 tbsp. 砂糖 (（酱汁B）)
- B1 tbsp. 清酒（或干白葡萄酒） (（酱汁B）)
- B2 tsp. 姜泥 (（酱汁B）)
步骤
准备工作
准备工作- 1
腌制猪肉：将猪肉片纵向切成两半。放入密封袋中，加入腌料A（蛋黄酱、清酒、酱油、姜、盐和胡椒）。充分揉捏，静置10分钟。同时，将卷心菜切丝，浸泡在冷水中使其爽脆。
- 2
制作溏心蛋：
在锅中加水烧开，然后关火。
用勺子轻轻将鸡蛋放入水中，静置10–12分钟，根据个人喜好的熟度调整。
将鸡蛋从水中取出。 - 3
裹粉：将每片猪肉平铺，两面轻轻撒上面粉。
- 4
煎制：在平底锅中用中火加热植物油。放入猪肉，每面煎约1分半钟，直至轻微上色。
- 5
加入酱汁：倒入B组食材（酱油、味醂、砂糖、清酒、姜），小火炖煮1–2分钟，直至酱汁浓稠并均匀裹在肉上。
- 6
摆盘：将米饭盛入碗中，铺上沥干的卷心菜和猪肉片，淋上多余的酱汁。最后放上一颗溏心蛋。
食谱ID
214
小贴士与备注
用蛋黄酱腌制猪肉有助于防止烹饪过程中变干。
可将腌制好的猪肉放入密封冷冻袋中冷冻保存最多2周。
可随意加入切碎的海苔或葱花，增添风味和口感。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."