焼きとうもろこし（バター醤油の焼きとうもろこし）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
#Egg dish
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#Side dishes
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#作り置き
味付け卵（半熟味付け卵）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- egg : 8 pieces
- 長ネギ : 40g
- 玉ねぎ : 40g
- ニンニク : 1片
- 小ネギ : 適量
- (A) sugar : 大さじ3
- (A) Chili pepper : 小さじ1
- (A) Oyster sauce : 小さじ1
- (A) hot water : 120ml
- (A) Soy sauce : 120ml
- 白いりごま : 大さじ1
- ごま油 : 小さじ1
Time required
30minutes
Procedure
-
1)
cut material
02:19
Chop the onion.
Chop the green onion.
Grate the garlic. -
2)
make pickled sauce
03:25
Mix (A).
Mix with 1. -
3)
boil an egg
04:32
Add water (not listed) and salt (not listed) to a pot and bring to a boil.
Add eggs and boil for 7 minutes.
Remove from heat and expose to cold water.
peel off the shell of the egg. -
4)
漬ける
06:00
保存容器に3と2を入れ、蓋をする。
冷蔵庫で1日寝かせる。
数時間経ったら裏返してタレに漬ける。 -
5)
仕上げる
06:32
Add the diced spring onions.
Add the white sesame seeds to a frying pan and lightly fry over medium heat.
Add to 4 and mix.
Add sesame oil to 4.
Serve on a plate and finish with sauce.
Point
・When boiling eggs, add 1% salt to the water.
・Boil eggs at room temperature for 6 minutes after boiling, and cold eggs taken out of the refrigerator for 7 minutes.
・Peeling while exposing to cold water makes it easier to peel.
・Remaining pickled sauce can be used to season grilled tofu, deep-fried tofu, and meat.
・Can be stored in the refrigerator for 3 days while soaked in the sauce.
・If you use a storage bag instead of a storage container, you don't have to turn it over.
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