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鹹甜之中帶著濃郁肉香！馬鈴薯燉肉

iCook 愛料理
2024/12/05 | 2分鐘閱讀
SONY DSC
SONY DSC

馬鈴薯燉肉

光聽這菜名沒看食譜前，我對它的想像，一直以為是用肉塊去燉煮（有人也是這麼想的嗎？）可怎麼翻遍中日食譜，大家都用肉片操作啊這樣肉不老嗎？.....帶著滿肚子疑惑，半信半疑的跟著操作一番結果發現這道菜，主角肯定是『馬鈴吉』無誤（不是肉不是肉）馬鈴吉燉的鬆綿入味，鹹甜之中帶著濃郁肉香，至於配角的沙朗，出乎意外的軟嫩，一點也不澀啊。如此美味，不愧是最受喜愛的日本家常菜之一

食材

  • 馬鈴薯, 2顆
  • 沙朗肉片, 200g
  • 紅蘿蔔, 1條
  • 洋蔥, 半顆
  • 四季豆, 適量
  • 柴魚高湯（或水）, 淹過食材
  • 調味料
  • 醬油, 5大匙
  • 糖, 1匙
  • 清酒, 3匙
  • 味醂, 2大匙

    • 料理步驟image步驟 1：洋蔥切厚片、馬鈴薯、紅蘿蔔切滾刀塊（約50元硬幣大小）image步驟 2：鍋內放少許油，先把肉炒香image步驟 3：然後放入洋蔥續炒，炒到洋蔥變軟，再加入馬鈴薯、紅蘿蔔稍微拌炒一下image步驟 4：加入柴魚高湯（或水）蓋過食材即可，大火煮滾後，把浮沫撈乾淨image步驟 5：撈完浮沫，接著調味，然後蓋上一層烘焙紙，加速燉煮，再蓋上蓋子，小火煮約20分鐘image步驟 6：確認馬鈴薯煮軟並入味後，加入四季豆燙熟即可

    小撇步更多餐桌提案，歡迎來LaLa的『日常裡。小確幸』找靈感 ☞https://goo.gl/b7o0NY

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：鹹甜之中帶著濃郁肉香！馬鈴薯燉肉

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

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    #豬肉料理
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