#Meat dish #Appetizers #Side dishes #Complimented rice #Appearance #Popular YouTuber (more than 100,000 registered users) #Easy

チャーシュー（鶏胸肉のチャーシュー）｜食事処さくらさんのレシピ書き起こし

お気に入りに追加

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

Number of Subscribers: 80.8万人
Number of View: 1.4億回
Number of Videos: 557本

Ingredients

chicken breast : 1 piece (380g)
(A)みりん : 大さじ1
(A)しょうゆ : 大さじ1
(A)砂糖 : 小さじ2
(A) Salted koji : 大さじ1
ネギの青い部分 : 適量

Time required

20minutes

Procedure

1) make preparations 00:20
Remove excess water from the chicken breast with kitchen paper.
Make incisions in the chicken breast and open it double to make the thickness even.
Poke holes with a fork in the muscles on the skin and back.
Put chicken breast in ziplock.
2) to season 03:00
Add (A) into the ziplock of 1.
Crush the green part of the green onion with your hands and add it while tearing it off.
Close the ziplock bag and knead the top of the bag to mix it well.
When the whole is familiar, remove the air from the ziplock and close the mouth.
Let it sit for about 10 minutes and let it soak in.
3) heat up 04:59
Boil hot water in a pot, add 2 ziplocks and turn off the heat.
Cover and cook in residual heat for 1 hour.
4) 鶏胸肉を切る 05:54
お湯からジップロックを取り出し、粗熱をとる。
鶏胸肉は食べやすい大きさに切る。
煮汁は、小さめのフライパンに入れる。
5) タレをつくる 07:46
4のフライパンを弱めの中火にかけ、半量になるまで煮詰める。
6) 盛り付ける 08:06
4の鶏胸肉の上からタレをかけて完成。

Point

・The time required to cook with residual heat and the time to remove rough heat is not included in the required time.
・If there is moisture left on the surface of the chicken breast, it will give off an odor and the flavor will not absorb well, so remove it with kitchen paper.
・By making the thickness of the chicken breast uniform, it is possible to make the cooking even.
・By adding salt koji, you can bring out the richness and umami.
・If you don't have shio koji, you can substitute soy sauce (1 and 1/2 to 2 tablespoons).