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Bowl (Pepperoncino egg bowl)｜Restaurant Independent School/Recipe written by Kousei Principal

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飲食店独立学校 /こうせい校長

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Ingredients

cooked rice : 1 cup
卵 : 2個
(A) Noodle soup : 12g
(A) Melting cheese : 15g
オリーブオイル : 30g
ニンニク : 2片
輪切り唐辛子 : 適量
小ネギ : 適量
有塩バター : moderate amount
黒胡椒 : 適量

Time required

25minutes

Procedure

1) prepare 00:42
Peel the garlic cloves, remove the roots and thin skins.
Cut thickly into 7 equal parts.
Remove the buds with a toothpick.
Cut butter.
Cut the melted cheese into small pieces.
2) prepare the eggs 03:22
Crack the eggs into a bowl and beat.
Strain the egg mixture with a colander.
Add (A) and mix.
3) make garlic oil 04:24
Add olive oil and garlic to a frying pan and heat over low heat.
Remove the garlic when you can smell it.
Add the sliced red pepper, mix for 10 seconds and remove.
4) 加熱する 05:36
Place rice in a bowl.
Put back a few cloves of garlic that you took out in step 3.
Add 2 and heat over low heat while stirring gently.
When the eggs are cooked, place them in a bowl and add the garlic from 3 and the sliced chili peppers.
Finished with small green onions, butter and black pepper.

Point

・Mix the eggs by cutting them so that air does not enter.
・Once you put the garlic in the olive oil, tilt the frying pan to heat it evenly. Be careful not to burn it.
・Cut melted cheese finely in advance to make it easier to melt.
・When serving rice, divide it into 3 portions to allow air to enter and serve it nicely.