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炊き込みご飯|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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材料

  • rice : 2 go
  • 人参 : 40g
  • ごぼう : 40g
  • 油揚げ : 1枚
  • 鶏もも肉 : 150g
  • 舞茸 : 50g
  • 生姜 : 10g
  • 鰹節 : 6g
  • サラダ油 : 小さじ1
  • (A)醤油 : 大さじ2
  • (A)みりん : 大さじ2
  • (A)酒 : 大さじ2
  • (A)オイスターソース : 小さじ2
  • (B)うま味調味料 : 8振り
  • (B)塩 : 小さじ1/3

所要時間

90分

手順

  1. 1) prepare the material 02:27

    Rinse the rice, put it in a pot, and add water to a little below the 2 go line.
    Cut the aburaage into small pieces.
    Cut the ginger into thin strips.
    Also cut the carrot into strips.
    Halve the burdock lengthwise, then slice thinly diagonally.
    Cut the chicken thighs into thin strips.
    Heat the katsuobushi in a microwave oven at 600w for 50 seconds, then knead it with your hands to form a powder.

  2. 2) 炒める 06:23

    Add salad oil to a frying pan and fry the chicken thighs.
    When the chicken thighs are slightly browned, add carrots, burdock root, ginger, and fried tofu, and stir-fry the maitake mushrooms while loosening them.
    When it becomes soft overall, lower the heat once, add (A), and fry until the moisture evaporates.

  3. 3) 炊飯する 09:04

    1で米を浸水させたお釜の中に2と(B)、鰹節を粉にしたものを入れ、炊飯したら完成。

Point

・Adding maitake mushrooms enhances the aroma.
・If you grind the rice too much, it loses its flavor, so you should grind it until the water becomes slightly cloudy.
・Ginger is more fragrant when used with the skin on.
・Thin and finer ingredients for mixed rice are better to be entwined with the rice.
・When the ingredients are stir-fried, the oil from the chicken thigh is absorbed by the vegetables, and the water in the vegetables is removed, making the rice cooked even more delicious.
・Combining soy sauce and oyster sauce makes it taste like tamari soy sauce.
・You can add shichimi chili pepper to change the taste.

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