バルサミコ風味の洋風チャーシュー
お料理教室でならった牛肉のバルサミコ煮をヒントに、
チャーシューのからめダレをバルサミコソースにしてみました。
通常のチャーシューのレシピはこちら。
前回のチャーシューと蒸すところまでは一緒です。
通常のチャーシューと同じように蒸した豚肉の表面を焼いてから
合わせダレ（赤ワイン１カップ、バルサミコ酢50cc、醤油大さじ１、セロリの葉とニンニク１片をつぶしたもの）を投入して
お肉に絡めながら煮詰めてカラメル状になったら出来上がり。
バルサミコの酸味とコクで、ちょっと変わったチャーシューに仕上がります。
さわやかな風味のクレソンを付け合せに。
ワインにも焼酎にも合う一品です＾＾
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