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洋風卵スープ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

egg : 2 pieces
トマトジュース : 200mL
酒 : 大さじ2
みりん : 大さじ1
(A)水 : 300mL
(A)薄口しょうゆ : 小さじ2
(A)コンソメ : 小さじ2
(A)味の素 : ひとつまみ
(A)カレー粉 : 小さじ1/4
(B)片栗粉 : 小さじ1
(B)水 : 小さじ1

Time required

10minutes

Procedure

1) make preparations 00:18
Crack the eggs into a container and mix.
2) put ingredients together 00:49
Put the tomato juice, sake, and mirin in a pot, put it on a low medium heat, and boil it for about 30 seconds to evaporate the alcohol.
Turn off the heat and add (A).
Combine (B) to make potato starch dissolved in water and add to the pot.
Bring to a boil over medium-low heat while stirring.
When it boils, divide 1 into 3 to 4 times.
Boil again to complete.

Point

Use unsalted tomato juice. If you use something with salt in it, you should adjust it by reducing the amount of seasoning.
・When adding eggs to the soup in step 2, it is a good idea to add the eggs while stirring the soup while it is still boiling.
・Taste it at the end and if it's not enough, add light soy sauce to adjust.
・It goes well even if you scatter small green onions on the topping.