Bidelicious-Delicious Video- Time required : 30minutes
Tamago Nabe | Transcription of cooking researcher Ryuji's buzz recipeお気に入りに追加
- Chicken thigh : 150g
- ごぼう : 50g
- 青ネギ : 少々
- (A) water : 80cc
- (A) Mirin : 大さじ2
- (A) Soy sauce : 大さじ1/2
- (A) salt : 小さじ1/3
- (A) Ajinomoto : 4 swings
- Bonito : 2g
- 卵(先入れ用) : 1個
- 卵(仕上げ用) : 1個
prepare the vegetables
Cut the burdock in half lengthwise and thinly slice diagonally.
Thinly slice the green onion diagonally.
Divide into batches.
Prepare chicken thighs
Thinly slice the chicken thigh diagonally.
Prepare the katsuobushi
Heat the katsuobushi in the microwave at 600W for 40 seconds without wrapping.
Rub with your fingers to make a powder.
Put it in a clay pot.
Put (A) in an earthenware pot with bonito flakes and heat.
Add burdock and chicken thighs and bring to a boil.
Cover and simmer over low heat for 7-8 minutes.
Crack the eggs (for first-time use) into a bowl and beat them.
Sprinkle half of the green onions.
Crack the egg (for finishing) into a bowl, beat it, and add chopsticks to thinly pour it all over.
Cover and harden the eggs for about 1 minute on low heat.
Scatter remaining green onions.
Cover with a lid and harden the eggs to your desired hardness.
・Wash the surface of the burdock root with a scrubbing brush in advance.
・There are two types of burdock: washed burdock and mud burdock, but mud burdock is more fresh.
・Use an earthenware pot that is large enough for one to two people.
・If you don't have an earthenware pot, use a small frying pan.
・When beaten the egg, make sure that the yolk and egg white do not separate completely.
・Eating it with sansho (Japanese pepper) makes it even more delicious.
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