お手軽簡単レシピ！コク旨！サーモン丼の作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
味付け卵（半熟味付け卵）｜フリーランス料理人の簡単レシピさんのレシピ書き起こし
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Ingredients
- egg : Six
- (A)酒 : 大さじ6(90ml)
- (A)みりん : 大さじ6(90ml)
- (A)醤油 : 大さじ6(90ml)
- (A)砂糖 : 大さじ1
- (A)すりおろしにんにく : 小さじ2
Time required
15minutes
Procedure
-
1)
make pickled sauce
00:11
Put (A) in a pot and mix well.
Bring to a boil to evaporate the alcohol and cool. -
2)
半熟卵を作る
00:50
鍋に多めのお湯(分量外)を沸騰させ、冷蔵庫から出してすぐの卵を入れる。
時々かき混ぜながら7分茹でる。
茹で上がったら、氷水に入れて冷やす。
卵の殻を剥き、表面の水分を拭き取る。 -
3)
漬ける
02:03
Put 1 and 2 in a zip bag and soak in the refrigerator for 3 hours to complete.
Point
・You can omit the grated garlic if you like.
・When you put the egg into the hot water, use a ladle to prevent it from cracking.
・By cooling the soft-boiled egg in ice water, it prevents overheating and makes it easier to peel off the shell.
・Do not soak in the sauce for more than half a day, as it will become too salty.
・The preservation period is about 2 to 3 days in the refrigerator.
・The required time does not include the time to soak in the refrigerator.
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