ルーローファンの作り方/滷肉飯/Braised Pork Rice |MASAの料理ABC

ルーローファンの作り方/滷肉飯/Braised Pork Rice |MASAの料理ABC


Hello, this is Masa This video is made in Japanese as it is meant to introduce Taiwanese food to both the Japanese community as well as people who are interested in Taiwanese food Braised Pork Rice (From Taiwan) Hello again, this is Masa. This is a channel I have started in Taiwan and is also mainly in Chinese (which I am still learning!), and I am hoping to share some of the recipes I know with the Taiwanese as well as the Global community through this channel. As you would probably know, great food is everywhere in Taiwan. I have been living here for quite a long time, but still I have not grown tired of the food here yet. It is more of a spur of the moment thing, but I decided to make a video introducing Taiwanese food in Japanese this time While I think there are more Taiwanese/ Chinese viewers in the channel, I also hope to showcase and spread the Taiwanese cuisines through the internet The ingredients used in the video are picked in the way so that you can easily find them and recreate the dish even if you are not actually living in Taiwan. It would be great if you can finish watching the entire video! In today episode, I would like to cook a dish that most Japanese would familiar with as a Taiwanese classic dish, Braised Pork Rice. Now, let us start by introducing the ingredients. Pork belly – 500g In Taiwan, pork with skin still intact are commonly used. However, it is alright to use pork without skin. First, cut the pork belly between the skin and the flesh. Just like how you would do when removing skin from a fish fillet. Cut the skin off. Remove the excess fat. The skin is a bit hard. Don’t worry about it and cut it slowly. Cut it into small pieces. About this sizes. Next, remove the fat from the meat. Cut it into small pieces too. Thinly slice the meat. Slice it a bit thicker than a bacon. Then, cut the meat slices vertically into smaller pieces. Cut the rest of the meat in the same way. (Top left) Skin, (Bottom left) Meat, (Bottom right) Fat
Put the lean meat and the fat separately. Other than pork, adding shiitake mushroom would be delicious too. You may need to spend some time in cutting for this dish. You could consider buying pork belly slices which is usually used for grilled meat or hot pot. This would help reduce the cutting time. If it is not convenient, you could use ground pork instead. For those who are concern about the fat, instead of remove more of those fat, you could add some konjac which is cut into small pieces into this dish, something akin to some Japanese style food Shallot – 4 to 5 pieces Cut into thin slices. You could also add garlic, ginger and chillies. Medium heat. Add in the pork fat. Render the fat slowly. After the fat are melted, add in the shallots. Cook the shallots till it is golden brown. Add in the lean meat and the skin. Cook it on high heat. Till the colour on the meat start to develop. Sake – 100ml
Chinese cooking rice wine (Shaoxing Wine) is suppose to be used in this dish but sake could be use as well. Rock sugar – 30g Usage of rock sugar would give a refreshing sweet taste. Soy sauce – 30ml Bonito soy sauce (2 times concentrated) – 30ml If you don’t have Bonito soy sauce (2 times concentrated), change the amount of soy sauce from 30ml to 50ml Oyster sauce – 2 tablespoons White pepper powder – 1 teaspoon Cinnamon powder – 1/4 teaspoon Star anise – 2 pieces You could adjust the amount of spices based on your preferences. Water – 400ml A simple modified version that you could make in Japan. Pork belly – 500g
Shallot – 3 to 4 pieces
Sake – 100ml Rock sugar – 30g
Soy sauce – 30ml
Bonito soy sauce (2 times concentrated) – 30ml Oyster sauce – 2 tablespoons
Water – 400ml
Star anise – 2 pieces
Cinnamon powder – 1/4 teaspoon
White pepper powder – 1 teaspoon Next, a must in this dish, the hard boiled egg. Add hard boiled egg as many as you want (within a reasonable amounts). When it is boiled, skim off the scum on the surface of the dish. Put the lid on and cook on low heat. Cook for more than 30 minutes. It would be better if you cook it for at least 1 hour. After 1 hour Scoop up the star anise. And the dish is done. Next, I would like to give it a taste. Itadakimasu It is delicious !! It taste like Dongpo Pork except it is in small pieces and would be a good match to eat with a bowl of rice. Due to the addition of star anise and cinnamon, there is a pleasant aroma. You could make more of this and eat it with some noodles or just the way it is, with some rice. Make it in advance and you could enjoy it in many ways. Hope you all would try to make this dish at home. Next, I would like to make an adapted version of this dish. On a plastic wrap, put a nori (seaweed) and spread rice on it Top some of the braised pork Next, Add another layer of rice on top of the braised pork Roll it with the nori (seaweed). Then, carefully wrap it with the plastic wrap. Let the nori (seaweed) to be able to stick properly on the fillings. Cut it in half. And Braised Pork Onigirazu (Rice Ball Sandwich) is complete. It would be very convenient as a bento.

84 thoughts on “ルーローファンの作り方/滷肉飯/Braised Pork Rice |MASAの料理ABC”

  1. 特篇
    台灣美食-滷肉飯/Braised Pork Rice
    [ 約4人分]
    豚バラ肉 五花肉 Pork belly—500g
    エシャロット 紅蔥頭 Shallots—4~5粒

    清酒 Sake—100ml
    氷砂糖 冰糖 Rock sugar—30g
    しょうゆ 醬油 Soy sauce-30ml
    *つゆ 柴魚風味醬油 Soba tusuyu—30ml
    *つゆがなければ、醤油を50mlに調節してください
    オイスターソース 蠔油 Oyster sauce—2大匙
    水 Water—400ml

    シナモンパウダー 肉桂粉 Cinnamon powder—1/4小匙
    白コショウ 白胡椒粉 White pepper—1小匙
    ハッカク 八角 Star anise—2個

    ゆで卵 水雞蛋 Boiled eggs—4個
    ご飯 白飯 Steamed rice—適量
    パクチー 香菜 Cilantro—少許

    *請幫我翻譯中文&英文字幕~!m( _ _ )m 麻煩您..
    *Contribution for texting 中文&English caption is much appreciated!

  2. 看著您做台灣傳統的滷肉飯,突然覺得做滷肉飯不難呢~改天也來做給家人吃😊😊😄。。。

  3. 讲日文的masa老师也超级可爱啊!享受美食的小激动不管是哪个语言都没变啊哈哈哈 顺道学了个日文棒棒哒!

  4. 喜歡新的企劃,可以一邊學做菜一邊學日文、練聽力,又可把台灣料理介紹出去,很喜歡這樣的影片,謝謝老師~~

  5. Masa老師,我好久沒觀看你的video了。最近工作都太忙了。這次是我第一次聽你說日語 😆 感覺超棒的!謝謝分享讓人愉快的滷肉飯的做法,讓我今天上班更有動力了!謝謝你!哈哈!😃

  6. Well, you did in Chinese, now in Japanese. You have to do one episode in English then. BTW, using sugar as tenderizer does work. Thanks much.

  7. 日本語の動画もすごくおもしろいです!masa先生が、本当に料理も指導も上手ですね (笑)。もっと台湾の美食を見たいんだが、たまに、香港の料理も紹介したらいいな!お願いいたします~

  8. 我很爱吃卤肉饭。刚刚从台湾旅行回国。在台湾也吃了好几碗台湾卤肉饭。最爱古早味的卤肉饭😋😋😋但是不要全是脂肪的😅老师的料理来的真是时候🤗👍👏👏👏谢谢🙏

  9. 黃色的醃蘿蔔 !! 好吃!!!這太正統了. 現在反而很難得吃的到了.我為黃色的醃蘿蔔 讚一個!!

  10. マサさんが日本語で台湾料理を紹介するのはうれしい! 豚肉を丁寧に切るところはやっぱり和風と気がするね! 私(台湾人)だったらいつも挽き肉でルーローファンをつくる、便利だからね、はは! 油揚げやニンジンを入れるのも美味しいわ。大体肉じゃがと似ている。

  11. ルーローファンのレシピをありがとうございます。先週末も作りました。五香粉も加えました。本当に美味しかったです。感謝しています。

  12. Masa老師您好
    可以請問處理完五花肉, 砧板跟手上的油 要怎麼清潔比較方便呢?
    Thank you.

  13. 大概猜得懂,看到放酱料那里的时候我就懵了,不行不行,开字幕哈哈哈哈哈哈哈哈

  14. 初めてMASAさんの動画を拝見しました。日本人です。テレビで見てからずーっとルーローハンを食べてみたかったので作り方を紹介して下さりありがとうございます😊。中国語がわかりませんがとても堪能な方のようですね。お優しいそうで沢山の方々から人気なんですね〜。日本人としてお礼をいいたいです。登録させていただきました。早速、八角か五香粉を買って作ります。
    すみません。ローストダックかチキンダックの作り方を紹介してもらえないでしょうか?どうしてもあの照りの出し方がわからないのです。かといって田舎に住んでいるので中華料理店で食べることも出来ません。よろしくお願い致します🙆‍♀️

  15. 今天照老師的食譜煮了一次,跟爸爸小時候煮給我們小孩吃的滷肉飯味道好像。

  16. 最高の動画です。
    日本で食べられる魯肉飯は八角やシナモンを使わない物が多くて物足りない。
    最近は、日本でも五香粉も買えるので、他の調味料も探してみます。
    ちなみに、東京の上野のアメ横にあるセンタービルの地下はカオスですが、台湾料理や中華料理、タイ料理などの食材や調味料、生のハーブ類が買える貴重な場所です。

  17. 請問一下エシャレット能代替エシャロット嗎 在日本超市只找的到エシャレット。。。

  18. This particular video is a bit hard for me to follow… Don’t understand Japanese and the subtitles are in complex Chinese characters (takes me a while to read in Chinese 😅😅😅)…had to pause many times but as usual it’s a joy to watch you cook and enjoy the food at the end 😬. You make cooking look easy and fun. Love, love your channel!🙏🏼👍🏻
    Greetings from 新加坡

  19. 在國外留學中 以前在台灣沒有常常吃滷肉飯
    出國之後根本沒有辦法吃到道地的滷肉飯 又難找又超貴
    看到這個教學真是感動 這周末就來做做看😍

  20. What are those half-round yellow garnish/vegetables that you put last? Is it some kind of fresh vegetables or a processed one? If it is latter, can it be made at home?

  21. 除了看到老師可口的(1) 滷肉飯料理
    (2) 創意的滷肉飯糰
    料理
    光看老師 講解製作 滷肉飯就是1種享受了 。 讚!!!

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