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出汁卵（海苔の餡かけ出汁卵）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

egg : Four
カニカマ : 3本
水 : 250cc
(A) Japanese-style dashi granules : 小さじ1
(A) salt : ふたつまみ
焼き海苔 : 1枚
Crab sticks (for filling) : 2本
(B) water : 100cc
(B) Japanese-style dashi granules : 小さじ1/3
(B) salt : ふたつまみ
醤油 : 小さじ1/2
片栗粉 : 小さじ1/2

Time required

15minutes

Procedure

1) make dashi eggs 02:13
Pour water into a pot, add (A), and bring to a boil.
Crack the eggs into a bowl, add potato starch (not listed) and mix so that there are no lumps.
Loosen the crab sticks and put them in the pan.
Add eggs over high heat.
Heat while stirring.
When it boils, cover it and heat it for 3 minutes on low heat.
2) make bean paste 05:02
Loosen (B) and crab sticks (for the bean paste) and add to the frying pan.
Add potato starch and heat while stirring.
Add soy sauce and mix.
Tear seaweed and add it and mix the whole.
Completed by serving on a plate over 1.

Point

・By adding katakuriko to the egg, the egg becomes less dry.
・If you like, you can turn crab sticks into kamaboko.
・It is good to make dashi eggs with a light taste.
・After adding the eggs in step 1, mix them from the bottom so they don't burn.
・It is good to use an earthenware pot for one person.