I tried to make a fried pork bowl and fried chicken with "Satori no yaki sauce" which was sold out immediately after sale

"Sota-don" is a bowl of frying pork with garlic and soy sauce, etc. It was born in the national city and is a popular menu in the Kanto student street. You can enjoy that "Sota-don" without going to the store "Sautéed grilled sauce」Was launched in early February and the stores sold out on the same day continued to be sold, but I was able to get on the re-release on February 24 (Monday), so I tried it for cooking.

【Sauteeded Grilled Sauce】 Continue to sell out the same day immediately! It is! February 24 (Monday) Sales resumed decision! It is! | Legendary Satata Bonka Co., Ltd. Antworks Co., Ltd.
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Sauce of rice bowl is 200 ml capacity.


Raw materials include soy sauce · mirin seasoning · garlic paste · syrup · starch decomposition · fermented seasoning · condiments (amino acids) etc. There is no ginger in it.


How to make is pretty rough, "Please use this product 60ml against pork (roses or cut offs) 200g Please add long-green onion if you like, also to fried vegetables and fried fried!"


A paste of garlic was floating on the sauce.


So I decide to make a rice bowl using this sauce. One long onion / pork belly meat (about 200 grams) is prepared for the rice bowl.


Cut the long onion.


Pork rose is good if you can prepare half as much redness and whiteness.


Heat the frying pan with high heat, then drop it to medium heat, put the pork loose meat as it is without grinding oil. Expand them according to the way of grilled meat.


Take a bit of peck peculiar smell, combine with seasoning, salt and pepper. If you like spicy, here it is easy to understand if you want rock salt black pepper and saltiness if you want to strengthen it.


Fry roughly while roughly stirring until it leaves a totally pink part


Furthermore, lower the firepower a little, while keeping the long onion not to burn, stir-fry as mixing until mixing fat of pork rose as it is familiar.


I will fry until long enough to soak into the long onion.


It is a habit to mix and digest fat so that it does not keep riding on pork. This is enough OK.


Next, put a fancy sauce sauce and use 60 ml sauce for 200 g pork.


Juju and throw into throws. The fragrance of garlic spreads.


The taste intensity depends on how much moisture is blown at this stage, this time to finish with "feeling like fitting with rice", so that the sauce passes through fire until it feels a little slender from the shabu-shabu feel. Did. If you want fragrance, you can do it quickly by strengthening your firepower and entwining at once in the same way as making scorched sauce.


Make it to the top of the rice that we had settled in beforehand!


Complet the egg yolk to the center of the bowl and it will be completed.


When you look like this, pork and long onions are close to Suta - don which comes out in the shop.


Although it can not be said that it tastes exactly the same as the shop when eating, it tastes appetizing intensely with a highly reproducible high garlic. In the shop, cooking is carried out instantaneously by using powerful fire power, furthermore, pork is made of ItalianWhey pigsBecause it is using, somewhat fragrance and juicy are felt more than the one of the store, but if you arrange more excellent food ingredients it should be possible to break through the taste of the original home origin.


Tie in the ingredients of the bowl you crushed eggs.


By tangling eggs, the taste of the sauce and pig will be mild. Because the same taste continues on the bowls, it seems to be good to change the taste on the way. It is a dramatically simple class if you actually make it, so if you have this sauce you can complete it in no time.


I will also make fried after I continue. We prepared about 200 g × 2 cut chicken.


In this time, in order to make "Fried deep-fried rice flavored fried rice which seems to be in a bento boxer's lunch", we use about 120 ml of soup bowl soup considerably.


Sauce on chicken thighs ......


I rub it.


Leave it for a while after rubbing. The longer it gets longer, the longer it gets into the core, but the taste will soak up to the core, but since the taste of the rice bowl is deep taste from the beginning, it will be enough from 15 to 30 minutes.


Put chicken in the water and put the oil as deeply as you can move a little using the whole body.


Sauté donne sauce contains caramel pigment and it gets colored like scorching even if it does not pass too much fire, so this time it dropped to 140 degrees twice for deep-fried premise. When raising to the standard temperature of 180 degrees when making a fried chicken with a single shot, it is quite obvious that it looks pretty apparent.


A chicken roasted in chicken thigh meat with eggs soaked for a while in a freshly baked sauce ......


Put the potato starch.


When mixed, it looks like this. We recommend adding the amount of potato starch while consulting with the amount of moisture originating from the original chicken thigh meat, if you mix with it as "paint" like paint OK. If you become like water for forever, increase it one cup or two cups with a large spoon and mix it and let's see what it looks like.


Throw in 3 or 4 pieces in oil and fried. Well.


Take it out once after about 5 minutes and let it cool on a paper towel. Feeling that it permeates the remaining heat gently inside. Approximately 3 minutes to 5 minutes.


When steaming becomes less steam, put deep-fried in oil again. At this time, clothes will be crisp and fresh for the second time if it is set a little higher than before.


Fried deep-fried toppings that look just like that are completed.


It seems that the surface that looked good was delicious.


This fried way makes a pretty juicy fried chicken, so if you eat it, you will have a crisp clothing, then the juice overflows with juice and then with the taste of the thick sauce in the mouth, you can eat as much rice as you like It will become like feeling. However, due to the sauce of the sauce's original ingredients, there is no "ginger", so I can not recommend it to those who say "ginger is essential for the taste of deep-fried!" Because it is "Suata rice" to the last, it is for people who "Soy sauce + garlic is supreme".


In addition, the sauce of fried fish is 480 yen including tax. If this sauce is one, you can make 6 to 7 cups of bowl of rice, so if you want to make your own original bowl with the taste of Suta-don, to stir-fry, to deep-fried, You can easily season it like anything easily, so be sure to keep it always available as a dish.