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とり重（鶏肉の梅みそ重）｜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

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Shinpei Kurihara "Feast Channel"

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Ingredients

鶏むね肉 : 200g
塩 : 小さじ1/3
黒胡椒 : 適量
ごま油 : 大さじ1/2
梅干し : 3個(50g)
(A) Miso : 小さじ2
(A) Mirin : 小さじ1
(A) Soy sauce : 小さじ1
(A) shaved bonito : 2g
ご飯 : 適量
焼き海苔 : 適量
白炒りごま : 適量

Time required

30minutes

Procedure

1) prepare the material 01:40
Remove the umeboshi seeds and beat the ume flesh.
Put the plum meat in a bowl and mix with (A).
Remove skin from chicken breast and cut into 1 cm thick pieces.
Sprinkle salt and black pepper to mix.
2) prepare to weigh 04:33
Put the rice in the weight.
Apply half the amount of (A) mixed in 1 to the surface.
Arrange the toasted seaweed.
3) bake 05:23
Add sesame oil to a frying pan and heat over medium-high heat.
Arrange the chicken breast and bake.
When the color changes, flip it over and color both sides.
Place on 2 and sprinkle with toasted sesame to complete.

Point

・Use a soft pack for bonito shavings.
・If you are concerned about the chicken breast muscles, remove them.
・By slicing the chicken breast into 1cm-thick slices and grilling, you can achieve a soft finish without overcooking.
-Heat the frying pan well before baking.
・Let the chicken breast touch the oil before baking so that it doesn't dry out.
・Use warm rice.