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茶碗蒸し(牛乳の茶碗蒸し)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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再生回数
1.6億回
動画数
1,492本

材料

  • egg : 2 pieces
  • 牛乳 : 大さじ2
  • 水 : 300ml
  • 鶏もも肉 : 60g
  • 椎茸 : 1個
  • かまぼこ : 6枚
  • 銀杏 : 4粒
  • 三つ葉 : 適量
  • だしの素 : 小さじ1
  • みりん : 小さじ1
  • 醤油 : 小さじ1

所要時間

35分

手順

  1. 1) cut ingredients 01:35

    Cut off the stem of the shiitake mushroom and cut it into 1 cm wide pieces.
    Cut the chicken thigh into bite-sized pieces.
    Sprinkle salt and pepper (not listed) and lightly knead.

  2. 2) make egg wash 02:13

    Beat eggs in a bowl, add milk and mix.
    Add dashi stock to the water, mix well, and add to the egg.
    Add soy sauce and mirin and mix well.
    Strain through a tea strainer.

  3. 3) steam 03:49

    Place the chicken thighs, ginkgo nuts, kamaboko, shiitake mushrooms, and 2 in a heat-resistant container, and cover with aluminum foil.
    Put the container in the pan and add enough water (not listed) to cover half of it.
    Remove the container and bring the water to a boil.
    Turn off the heat, put 3 pieces of kitchen paper and put a container.
    Cover and steam over low heat for 8 minutes.
    Turn off the heat, tilt the container, and add the kamaboko when the egg mixture has hardened.
    Cover again with aluminum foil, cover and bring to a boil.
    Steam for 10 minutes with the lid on.
    Completed with trefoil on top.

Point

・Eggs should be brought to room temperature before use. If it is cold, the steaming time will be longer and it will be easier for the soot to enter.
・By adding milk, it becomes a mellow and rich finish.
・By straining the egg mixture once, it becomes a smooth finish.
・You can use dark soy sauce, but using light soy sauce will give the eggs a nice color.
・By inserting kitchen paper when steaming, the steamed egg custard slowly heats up, making it difficult for soot to stick in, resulting in a soft and smooth finish.
・If you put kamaboko on the surface with color, it will sink if you put it on too soon, so it is better to put it on after the egg mixture has hardened.

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