Cooking expert Ryuji's buzz recipe Time required : 10minutes
- (A) lotus root : 300g
- (A) Ginger : 20g
- (A) Natto : 1パック
- dried young sardines : 10g
- egg yolk : 1個分
- Starch : 大さじ1
- 焼き海苔 : 1枚
- ごま油 : 大さじ2
- (B) Soy sauce : 100cc
- (B) Mirin (sauce) : 60cc
- (B) Sugar (sauce) : 90g
Remove the soil from the lotus root and grate the skin.
Shred the ginger and cut it into 2cm lengths.
Put (A) in a bowl and mix.
Add chirimenjako and egg yolk and mix.
Add potato starch and mix.
Leave it for 10-15 minutes and let it rest.
make the sauce
Put (B) in a pan and heat over high heat.
When it boils, reduce the heat to medium and heat while stirring so as not to burn.
Turn off the heat when it becomes sticky.
Divide the toasted seaweed into 4 equal parts.
Place 2 ingredients on top of the toasted seaweed.
Heat the frying pan with sesame oil over medium heat, and bake the ingredients from the side.
Flip it over several times while checking the doneness.
When both sides are browned, turn the heat down.
Turn the seaweed side down and sprinkle the sauce from 3.
Turn the heat to medium, cover and turn off the heat.
Open the lid when the steam subsides.
Place the seaweed side up in a bowl and sprinkle the remaining sauce on the frying pan to complete.
・The amount is for 4 pieces.
・The amount of ginger can be adjusted to your liking.
・It is a kabayaki dish in which grilled seaweed is likened to eel skin.
・This is a recipe that even people who don't like natto can enjoy it.
・Do not use egg whites in this recipe as they will become sticky.
・Be careful not to burn the sauce.
・Remaining ingredients can be baked together without seaweed.
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