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Tamago Nabe | Transcription of cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

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

Time required

20minutes

Procedure

1) prepare the vegetables 02:28
Cut the burdock in half lengthwise and thinly slice diagonally.
Thinly slice the green onion diagonally.
Divide into batches.
2) Prepare chicken thighs 03:42
Thinly slice the chicken thigh diagonally.
3) Prepare the katsuobushi 04:19
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.
4) 加熱する 04:49
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.

Point

・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.