Oatmeal tofu cream risotto | Transcription of recipe by Kotin Shokudo
Trowel dining room Time required : 10minutes
味付け玉子（半熟味付け玉子）｜ フリーランス料理人の部屋さんのレシピ書き起こし
お気に入りに追加
- チャンネル登録者数
- 1.7万人
- 再生回数
- 404.9万回
- 動画数
- 340本
材料
- egg : 6
- (A) water : 60ml
- (A) Soy sauce : 60ml
- (A) Shirodashi : 大さじ2
- (A) Sugar : 大さじ1
- (A) Garlic : 小さじ1
- (A) Chinese soup stock : 小さじ1
所要時間
15分
手順
-
1)
boil an egg
00:12
Boil water (not listed) in a pot.
Add eggs and boil for 7 minutes.
roll the egg. -
2)
peel the egg shell
00:57
Prepare ice water (not listed) in a bowl.
Add boiled eggs, cool for 3 minutes and peel. -
3)
make sauce
01:31
Put (A) in a container and mix.
-
4)
漬ける
01:48
保存袋に2と3を入れる。
冷蔵庫で2〜3時間寝かせて完成。
Point
・The amount is for 6 pieces.
・Use fresh M-sized eggs.
・The boiling time for soft-boiled eggs is 6 minutes and 30 seconds to 7 minutes, and for hard-boiled eggs is 8 to 9 minutes.
・Be careful not to break the egg when putting it in hot water (not listed).
・By rolling the egg first when boiling, the yolk will be finished neatly in the center.
・The time required does not include the time to rest in the refrigerator for 2-3 hours.
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レシピを拡散して応援しよう！
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