![](https://www.cook72.com/wp-content/uploads/2019/06/IMG_20190602_163936_mh1559475463206.jpg)
甘露煮香魚 便當盒舒肥
![甘露煮香魚 便當盒舒肥](https://www.cook72.com/wp-content/uploads/2019/06/IMG_20190602_163936_mh1559475463206-2525x1894.jpg)
日本典型的涼菜,典型的甘露煮是連骨頭都煮到軟化。傳統上是 微火滿煮約略2小時,慢慢的連骨頭煮透,中間不能滾,滾就會把魚皮煮破。用Remy 隔水慢燉 溫控,你可免顧火,煮的大粒汗小粒汗·像是在洗三溫暖.#免烤箱 #免冰醋酸
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/06/icon_alarm-35x38.png)
720分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/06/icon_portion-44x37.png)
2人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/06/icon_myfavorite_s-42x38.png)
100+
主要食材
全聯香魚ㄧ盒
2
隻
醬料
柴魚高湯
200
cc
醬油
100
cc
味霖
200
克03
紅砂糖
20
克
昆布 鰹魚粉
適量
清酒
1
小匙
1
80 ℃ / 30 分鐘
醬料可先煮多ㄧ點,可以拿來做其他日式丼飯的醬汁,煮柴魚不能滾 滾了會苦與湯頭變濁,來80度30分鐘,完成後取出。
![IMG_20190531_192205.jpg](https://www.cook72.com/wp-content/uploads/2019/06/IMG_20190531_192205-3968x2976.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/06/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/06/烹煮-800x600.png)
烹煮
2
88 ℃ / 720分鐘
香魚放入調理盒中,醬汁倒入蓋過即可。因為我們用的溫度與手法,水分蒸發極少,所以水千萬別多加,醬油可少ㄧ點
其實我們也可用93度來慢煮,只不過,今天我想煮ㄧ整晚,早上起床後,取出放涼刀午餐或晚餐.因此設定的溫度更低些.89度12小時,完成後放涼。
![IMG_20190528_103340.jpg](https://www.cook72.com/wp-content/uploads/2019/06/IMG_20190528_103340-2976x3968.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/06/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/06/烹煮-800x600.png)
烹煮
100+