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茶碗蒸し(餅茶碗蒸し)|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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チャンネル登録者数
106.0万人
再生回数
2.5億回
動画数
2,422本

材料

  • egg : 2 pieces
  • (A) Shirodashi : 大さじ2
  • (A) water : 250ml
  • しめじ : 1/6房(30g)
  • ちくわ : 1本
  • かまぼこ : 1/2本(40g)
  • 切り餅 : 1個(50g)
  • 刻み小ネギ : 適量

所要時間

30分

手順

  1. 1) make egg wash 00:39

    Crack the eggs into a bowl and beat them.
    Add (A) and mix.
    Strain through a strainer.

  2. 2) prepare the ingredients 01:02

    Cut off the stalks of the shimeji mushrooms and divide them into easy-to-eat pieces.
    Insert a knife into the chikuwa diagonally about 3 mm wide and cut into large round slices.
    Cut the kamaboko into 3mm-wide gingko nuts.
    Cut the kirimochi into 8 equal pieces.

  3. 3) put in a bowl 01:45

    Arrange the kirimochi in a bowl.
    Add remaining ingredients.
    put 1
    Cover with aluminum foil.

  4. 4) 蒸す 02:11

    お椀よりひと回り大きいフライパンにキッチンペーパーや布巾を敷く。
    3を入れる。
    お椀が1/3程度浸るほどの水(分量外)をフライパンの端から入れる。
    強火にかけて沸騰させる。
    蓋をして弱火で15分蒸す。
    アルミホイルを外して、取り出す。

  5. 5) 仕上げる 03:22

    4の中央に刻み小ネギを散らして完成。

Point

・The amount is for 2 to 3 people.
・We use a deep bowl with a diameter of about 18 cm, but you can divide it into smaller bowls.
・In step 4, check the doneness after steaming for 15 minutes, and if the doneness is not sweet, steam for an additional 5 minutes.
・By adding kirimochi, you can make chawanmushi that is satisfying to eat.
・It is good to cut and eat on the table.
・You can easily make it with a frying pan without a steamer.

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