○に漬けて焼くだけでスーパーの激安豚肉が超柔らか驚くほどウマくなる！『やみつきガリバタポークステーキ』Pork steak with garlic butter sauce SUB ENG

Hello everyone, today I'm going to use this pork loin, which is usually used for Tonteki. I'm going to use this to make a super soft Gari-Bata pork. Let's get started. I'm going to make a cut at the tip of the knife to prevent the meat from turning over when cooked. I'm going to marinate it with salt this time, but if there is a cut, the taste will be absorbed. Make a cut on the back side as well. It doesn't have to be too deep. After making 4 cuts, put them in a zip-lock bag. This time I'm using 1 piece of meat, which is about 150 grams, and 4 pieces of meat, which is about 600 grams. For each piece of meat, add 1 tablespoon of salt. Add 4 tablespoons of liquid salt. Add 2 tablespoons of sake. After adding 4 tablespoons of liquid salt and 2 tablespoons of sake, fold the bag over the meat. Make sure the meat is evenly coated with liquid salt. Let the air out of the bag and seal it tightly. I'm going to marinate this for about an hour in the refrigerator to soften the meat. I've marinated the meat for about an hour, so I'm going to prepare the rest of the ingredients. The main ingredient this time is garlic, but I want you to use a lot of garlic, so I want you to use fresh garlic instead of tubes. I'm going to use mushrooms and maitake mushrooms because it's already autumn. First, I'm going to slice all the garlic, but I thought I'd use a big one today, so I bought one in Japan, and it's really big. Peel all the garlic. I'm going to slice 5 cloves of garlic. It's good, it's a big one. It smells better if you crush it, but I'm going to slice it as usual. I'm done cutting the garlic, and I'm going to do a little bit of work, but if you can remove the eyes from the garlic, you can do it with a toothpick. It comes out from the inside, but if you remove it, this part is very easy to burn. So even if you do it on the same fire, it can burn only in this part, so if possible, remove only the eyes from this part, and it will be more delicious. After slicing the garlic, there is no need to wash the mushrooms, so loosen them appropriately, especially the maitake mushrooms. It's better to cut only the thick part of the stem. Next is the eringi, but cut it to a size that is easy to eat. Like this, the rest of the eringi. Okay, I'm done cutting the ingredients. Then I'd like you to take out the meat from the refrigerator before baking it. As you can see, the meat has a lot of sugar in it, so it's easy to burn, so I'd like you to wipe off the excess salt with kitchen paper. You don't have to wipe it off with kitchen paper, but it's better to wipe it off with your hands and remove the excess salt. It's easy to burn, so don't turn on the heat yet. While the meat is still hot, add oil to the pan, or you can use rice oil or olive oil. Add a little more oil. This time, the pork is not a roasted pork, so the oil will not come out of the meat, so add the garlic flavor and stir-fry it with garlic. If there is a little oil left, stir-fry it with mushrooms and let the garlic flavor be absorbed by the mushrooms, so it's okay if there is a lot of oil. Before you put it on the fire, add all the garlic you cut earlier. Basically, the eyes are removed, so it's hard to burn. Then turn on the heat, low or medium heat, and slowly add the garlic flavor to the oil. It's like making garlic chips. It's cooking well now. If you touch it, you'll know, but once it's cooked, the garlic will soften. Because it's warm. The garlic will be warm and fluffy. After that, it will be crispy. I want to do it until it's crispy, but if you make garlic chips like this, it's better to take it out before it's completely cooked. Be careful not to burn the garlic chips because they will be colored by the residual heat. I want to make garlic chips that look good. When the garlic starts to turn golden brown, take out the garlic that is about this color. It will burn. When the garlic is about this color, take it out. The garlic looks like this. It's just right because it's colored by the residual heat. Now I'm going to add the meat. This is pork loin. Be careful not to burn it, and cook over medium heat. This will transfer the aroma of the garlic to the meat. The salt and sake have a strong base flavor, so you don't need to add salt. Add pepper at the end. The sauce has enough salt, so you don't need to add salt to the meat. It's better to keep the meat at room temperature before cooking. Take it out of the refrigerator about 30 minutes before cooking. Turn it over after cooking one side for 2 minutes. Cook the other side for 1 minute and 30 seconds. The meat is basically cooked, so you can cook it until you like. The meat is done, so take it out of the pan. If you want to add a special sauce at the end, you can put it on top of the meat. I'm going to add the mushrooms and the sauce. There's still a lot of fat left, so I'm going to add the mushrooms. When I was making the sauce, there was too much fat here. But it's a waste to throw it away. It has a very delicious garlic flavor and the umami of pork. Mushrooms are easy to absorb fat, so you don't have to add them. You can use the fat, so I recommend it. The mushrooms are browned and absorbed the fat. When it's well cooked, take out the mushrooms. The sauce is well seasoned, so the mushrooms are well seasoned. You can add salt and pepper. If you want to add salt and pepper, you can do it on top of the pan. I don't want to add more salt than necessary to the pan where I'm going to make the sauce. Mushrooms are ready. Add a little salt and pepper here. It's okay to mix it up. I'm going to make the sauce. There's a little bit of oil left in the frying pan, so I'm going to drain it. The mushrooms have absorbed the delicious garlic oil. Drain the excess oil. Add 1 tablespoon of sake. Add 2 tablespoons of mirin. Add 1 tablespoon of soy sauce. Turn off the heat. Drain the alcohol. If you like it sweet, you can add a little sugar here. When the aroma of the alcohol is gone, add the butter. I'm going to use 5 grams of butter for each piece of meat. I'm going to use 20 grams of butter. I'm going to use 5 grams of butter for each piece of meat. Turn up the heat. Melt the butter and drain the water. The sauce will thicken. Add the remaining oil and garlic. When the butter melts, it will thicken like this. The special butter sauce is ready. I'm going to put the sauce on the meat. I'm going to sprinkle black pepper and garlic chips on it. Let's eat! ITADAKIMASU! It looks like a restaurant dish. It's beautiful. I'm going to eat it with garlic chips. Please add a lot of garlic. ITADAKIMASU. The garlic chips sound good. Is it good? ITADAKIMASU. The more you chew, the more delicious it is. It's not tough at all. The aroma is so good that you can eat it with just the flavor. It's really delicious. It's a little cold, but it's still soft. I think it was even softer when it was freshly baked. It's delicious. I understand. Mushrooms are also delicious. I think it's worth 3,000 yen for one. Is that okay? 3,000 yen is worth it. It's really delicious. It's not as good as I thought it would be. But it's worth it. It's delicious. It's soft, so even if you cut it thick, it won't get caught at all. Pork loin is easy to get dry. I have an image that pork loin is hard. But salt-grilled pork loin is amazing. It's really delicious. It's the best. The garlic chips are really good. Even if you just dip it in salt-grilled pork loin, you can feel the sweetness of the meat as you chew. It's really delicious. I've been using salt-grilled pork loin a lot lately. It's really delicious. It's convenient just to use liquid salt-grilled pork loin. I really recommend it. Liquid salt-grilled pork loin is good. Grainy salt-grilled pork loin is easy to burn. This is the last one. Itadakimasu. Today, we made a soft and delicious garlic butter pork loin just by dipping it in salt-grilled pork loin. Ko-chan explained how long to grill it. You don't have to worry about it. Anyone can make it. I think it's a good point of this recipe. Please try it. It's really delicious. Salt-grilled pork loin is easy to burn, so don't grill it too much. I think you can put it in a plastic bag. Please be careful when you make it. That's all for today. It was really delicious. GOCHISOUSAMA DESHITA Thank you for watching until the end. See you next time. Bye-bye.