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味付卵(塩漬け卵)|くまの限界食堂さんのレシピ書き起こし

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動画数
534本

材料

  • 水 : 400ml
  • だし昆布 : 適量
  • 卵 : 5個
  • 塩 : 小さじ2
  • 鷹の爪 : 1本

所要時間

30分

手順

  1. 1) だしの準備をする 00:17

    Pour water into a pot, add dashi kombu and leave for a few minutes.

  2. 2) 茹で卵を作る 00:39

    鍋に水(分量外)を入れ沸騰させ、冷蔵庫から出したばかりの冷えた状態の卵を入れ、7分茹でる。
    お湯を切って鍋の中を卵だけにし、鍋を軽く横に振り、殻にひびを入れる。
    冷水を入れ、殻を剥く。
    深さのある器に保存袋を入れ、袋が倒れないようにしたら卵を入れる。

  3. 3) だしを作る 03:03

    1を火にかけ、水面が沸々なったら火を止め、塩を入れて混ぜる。
    鷹の爪を入れ、2分置いたらだし昆布を取り出す。

  4. 4) 卵を漬ける 04:34

    温かい状態の2に熱い状態の3を入れる。
    しっかり空気を抜いて保存袋を閉じる。
    粗熱が取れたら冷蔵庫に入れ、6時間以上寝かせる。
    お皿に盛って完成。

Point

・When peeling the shell, be careful not to let it get too cold.
・If it is difficult to peel the shell, make a gap in the thin skin and soak it in water to make it easier to peel.
・When making dashi, boil it at 80 degrees or less.
・By adding hawk's claws, it can be kept for a long time. If you cut it, it will be spicy, so adjust according to your taste.
・Cut the used dashi kombu to your preferred size, add 1/2 tablespoon each of soy sauce, mirin, sugar, and cooking sake, and boil down in a frying pan to make furikake.
・It can be stored in the refrigerator for 3 to 4 days, but it will become salty after a few days, so adjust the salt when making it.

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