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目玉焼き（漬け目玉焼き）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

egg : 5 pieces
ごま油 : 10g
spring onion (green part) : 30g
玉ねぎ : 50g
(A) Water : 180g
(A) Mirin : 140g
(A) sugar : 10g
(A) Dashi granules : 5g
(A) Soy sauce : 95g
(A) grated garlic : 5g
sliced red pepper : 適量

Time required

20minutes

Procedure

1) cut vegetables 00:18
Chop the onion.
Wash the leeks, wipe off the water, and cut off the roots and leaf tips.
Remove the green part and cut into 3mm squares.
2) make pickled sauce 03:25
Put (A) in a pot, mix, and heat.
When it boils, lower the heat and evaporate the alcohol in the mirin.
Pour into Tupperware and add 1 and sliced chili peppers.
3) Separate egg yolk and egg white 04:11
Crack an egg into a ladle with a hole.
Discard the water that has passed through the hole, and separate the egg white and yolk left in the ladle.
4) make fried eggs 05:00
Put sesame oil in a frying pan and spread it thinly with kitchen paper.
Heat over low heat and add the egg whites.
When the egg white begins to set, place the egg yolk in the middle and support it with a rubber spatula until it is set.
5) soak in pickled sauce 05:42
Cover the frying pan with a lid, add a small amount of water (not listed), and steam-grill over low heat for 3 minutes.
Soak in 2 tupperware.
Repeat steps 3 to 5 for the remaining eggs to complete.

Point

・The spiciness of the onions and green onions can be skipped just by soaking them in the dashi stock.
Keep the eggs in the refrigerator until just before using.
・If you don't have a ladle with holes, you can use a colander instead.
・If you lightly coat the rubber spatula with sesame oil, the egg yolk will not stick.
・The pickling time is your preference, and you can eat it right away, or you can pickle it overnight.