这道食谱重现了我曾在一家心爱的日式餐厅品尝过的姜汁猪肉（生姜焼き）的风味。
甜咸平衡的酱汁加上恰到好处的姜味，令人无比满足，保证让你一碗接一碗（甚至三碗！）。
使用五花肉能让肉质保持鲜嫩，无需腌制。
快来试试吧——简单快手，美味无比！
查看更多照片（1）
烹饪时间
20 分钟
评分
分享
Artist
Hisae Sugiyama
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。
- 9 oz 薄切五花肉
- 1/2 洋葱 (切薄片)
- 1 tbsp. 植物油
- A1 1/2 tbsp. 酱油
- A1 tbsp. 清酒 (或干白葡萄酒)
- A1 tbsp. 味醂
- A2 tsp. 糖
- A2 tsp. 磨碎的姜
步骤
- 1
准备食材
将洋葱切薄片。将五花肉切成一口大小的块。在小碗中，将A的材料（酱油、清酒、味醂、糖、姜）混合在一起。
- 2
炒洋葱和猪肉
在平底锅中用中火加热植物油。加入洋葱，炒至软化并略微金黄。
加入猪肉，翻炒至全熟。
- 3
加入酱汁
倒入混合酱汁（A），充分搅拌使猪肉和洋葱均匀裹上酱汁。再煮一分钟，直到酱汁略微浓稠。
食谱ID
78
小贴士与备注
搭配切丝卷心菜，享受正宗日式餐厅体验。
我的评分
注册或免费登录以提交您的评价！
立即开始评价
成为第一个评价的人！
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"