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30分
Put (A) in a container and mix.
Add ginger.
Crack the eggs into the container.
Add (B) and mix.
Boil silk pods in 2% salt water (not listed).
Drop in cold water (not listed).
Remove water when cool.
shred.
フライパンを強火にかける。
油(鶏そぼろ用)を入れる。
鶏ひき肉を入れてほぐすように広げる。
3〜4分焼いて全体に火が入ったら、1を入れてほぐす。
中火に落として煮詰める。
鶏ガラスープの素を入れて混ぜる。
Add oil (for scrambled eggs) to a frying pan.
Enter 2.
Heat over medium-low heat and mix with chopsticks.
お皿にご飯を盛る。
3、4、5を乗せて完成。
・You can omit the sugar in (B).
・During step 4, do not move the minced chicken once you add it.
・During step 4, if oil floats, remove it.
・In step 4, simmer until it reaches your desired taste.
・If you like, you can add Japanese pepper powder.
・The minced chicken can be stored in the refrigerator for up to 5 days.
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レシピを拡散して応援しよう！
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