白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
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田作り｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
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Ingredients
- Anchovy : 30g
- (A) Sugar : 大さじ2
- (A) dark soy sauce : 大さじ2
- (A) Mirin : 大さじ1
- (A) Liquor : 大さじ1
- 酢 : 小さじ1/2〜1
- roasted sesame : 適量
Time required
15minutes
Procedure
-
1)
dry roast
00:33
Put the ingredients in a frying pan and heat it.
Heat over low heat for 3 minutes and 30 seconds to 4 minutes to remove moisture.
When it smells good, turn off the heat and cook it with residual heat.
Transfer to a bowl and cool. -
2)
heat the spices
01:42
Put (A) in a frying pan and boil over high heat.
When it comes to a boil, reduce the heat to medium-low.
Cook while stirring until small bubbles form.
Turn off the heat when it becomes sticky. -
3)
mix
02:44
Add 1 to 2 and mix quickly.
Add vinegar and mix. -
4)
仕上げる
03:19
Spread 3 on a cooking sheet.
Completed by twisting the toasted sesame with your fingers.
Point
・Use anchovies for celebrations, and use your favorite dried sardines when making tazukuri.
・During step 1, if you can smell the aroma, it means that the dry roast is done.
・During step 2, the bottom of the pan will be visible when it becomes sticky.
・In step 3, adding vinegar prevents the ingredients from sticking together.
・You can mix red pepper if you like.
・Align the heads of the anchovies when serving.
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