[肉料] 簡易日式叉燒(電鍋版)
![[肉料] 簡易日式叉燒(電鍋版)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F42259%2F268ad5a669ef92eb.jpg&width=800)
描述
日本的叉燒有烤的，也有燉煮的。滷的通常滷汁裡會有薑，蔥，味醂，醬油，酒，糖。我家會簡單地用電鍋來做。可以煮日式拉麵用外，家中也常用在台式麵條或便當菜，算是好搭配的菜色。
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步驟
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梅花肉抹些鹽巴，靜置十分鐘。用棉繩綁緊。 ※ ㄧ條綁不緊的，就用第二條。綁緊，煮熟切片才不會散開。
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鍋熱，油熱，入鍋煎到金黃。
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將肉塊放入窄小鍋子，加水稍稍滿過肉塊，加進所有調味料。入電鍋，外鍋水三杯，開關跳起，悶個30分鐘。
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取出肉塊，完全放涼。去除棉線，切片。 ※ 完全放涼才切片才不會散開。
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麵條燙好，蔬菜類燙好，擺上肉片，加上湯汁。好吃的湯麵就完成了。日式，中式湯麵都好用啊～^^b
![[肉料] 簡易日式叉燒(電鍋版)：shirley 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F499285%2F677b1082ed6a9571.jpg&width=360)
![[肉料] 簡易日式叉燒(電鍋版)：Fang Yi Tseng 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F137212%2F4b2d1872fdd8266f.jpg&width=360)
![[肉料] 簡易日式叉燒(電鍋版)：Wan Ting Xue 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F79497%2Fafa49b515b857027.jpg&width=360)
![[肉料] 簡易日式叉燒(電鍋版)：Iwan Lubi 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F70782%2Fd8f0db2a327e6618.jpg&width=360)
