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鶏ごぼう焼きつくねシウマイ｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

minced chicken : 200g
onion : 1/4 piece
Burdock : about 20cm
salt : a little
(A) Soy sauce : 1 tablespoon
(A) Liquor : 1 tablespoon
Siomai skin : 15 sheets
おろし生姜 : 小さじ1/4
油 : 適量

Time required

20minutes

Procedure

1) knead the minced chicken 00:22
Sprinkle the surface of the ground chicken with salt, put it in a bowl and knead well with your hands.
2) cut vegetables 00:47
Coarsely chop the onion and burdock root.
Soak the burdock in water for about 10 seconds.
3) make seeds 02:17
Add grated ginger to 1.
Add the onion, drained burdock, and (A) and mix by hand.
4) mold 03:18
Place 3 on top of the expanded plastic wrap, arrange into a rectangle, and cover the top with plastic wrap.
Cut the wrap into 15 equal pieces with chopsticks, and shape each piece into a round shape.
Cover the shumai skin one by one.
5) bake 04:55
フライパンにタネを下にして4を並べる。
油を回し入れ、片面を焼き色が付くまで焼く。
裏返したら水40ml(分量外)を入れ、蓋をして蒸し焼きにする。
蓋を取って水分を飛ばしたら完成。

Point

・It is recommended to knead the minced chicken by hand without using tools. Knead well until sticky.
・Adjust the length of the burdock root according to its thickness.
・You can remove bitterness from burdock by soaking it in water. If you overdo it, the flavor will be lost, so be careful about the exposure time.
・If you like, add mustard and eat with vinegar soy sauce.