ローストチキン（手羽元のローストチキン）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
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炒飯（和風炒飯）｜ギャル曽根公式チャンネル「ごはんは残さず食べましょう」 さんのレシピ書き起こし
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- 1.5億回
- Number of Videos
- 375本
Ingredients
- cooked rice : 300g
- 生姜 : 適量
- 魚肉ソーセージ : 1本
- しば漬け : 70g
- 大葉 : 10枚
- Chopped green onion : 適量
- ごま油 : 大さじ1と1/2
- 卵 : 2個
- 塩 : 少々
- (A) Chicken stock base : 小さじ1弱
- (A) salt and pepper : 少々
- 白だし : a little
Time required
15minutes
Procedure
-
1)
make preparations
00:49
Ginger is finely chopped.
Finely chop the fish sausage and pickles.
Finely chop the perilla. -
2)
stir fry
02:01
Add ginger and sesame oil to a frying pan and heat.
When the ginger smells, add the fish sausage and fry.
Add chopped green onions and rice and stir.
Move the ingredients to the corner of the frying pan, crack an egg into the empty space, and sprinkle with salt.
Cook through the fire while breaking the eggs, and stir-fry the whole.
Add (A) and stir-fry.
Stir in the white dashi stock and turn off the heat.
Add shibazuke and perilla and mix each time to complete.
Point
・Chopping ginger and shiba pickles can be shortened by using a chopping chopper.
・ Fish sausage can be substituted with chikuwa, kamaboko, jako, etc.
・Because pounding the shiso leaves enhances the aroma, it is good to pound the perilla just before cutting.
・Finally, check the taste and add a little sesame oil if you like.
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