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焼き餅（ガーリックバター醤油焼き餅）｜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

Kirimochi : 2 pieces
サラダ油 : 5g
(A) Mirin : 15g
(A) Sugar : 8g
(A) dark soy sauce : 15g
(A) grated garlic : 5g
有塩バター : 1個
dried parsley : 適量

Time required

10minutes

Procedure

1) make sauce 00:21
Place the bowl on the wet cloth.
Add (A) and mix.
2) bake 03:29
Heat salad oil in a frying pan.
Heat over low heat.
Put in the cut rice cakes.
Cover with a lid and simmer for 3 minutes on low heat.
Turn over and bake for 1 minute 30 seconds to 3 minutes.
Remove to a plate.
Wipe off excess oil from the frying pan.
3) heat the sauce 04:17
Turn off the frying pan and mix 1.
Reduce the heat to low and add the salted butter and mix.
When it thickens, add 2 and mix.
4) 盛り付ける 04:59
お皿に3を乗せる。
フライパンに残った調味料をかける。
乾燥パセリをかけて完成。

Point

・Putting the bowl on a wet cloth makes it easier to work without slipping.
・Use cut rice cakes that are not moldy.
・When you put the lid on the frying pan, put the lid so that the hole where the steam comes out is on the far side.
・If you bake kirimochi over high heat, the inside will not be cooked through.
・When the kirimochi swells, it is a guideline that the fire has passed.
・Cut the kirimochi into small pieces for children and the elderly.