焼きうどん（キャベツと豚肉の焼きうどん）｜食事処さくらさんのレシピ書き起こし
Restaurant Sakura Time required : 30minutes
Chawanmushi ｜ Food Luxury's recipe transcription
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Ingredients
- egg : 2 pieces
- Water (rehydrated dried shiitake mushrooms) : 320cc
- Noodle soup : 1 tbsp and 1/2 tbsp
- Chicken thigh : 100g
- dried shiitake : 8-10 pieces
- Trefoil : 4 sheets
- Kamaboko : 1/4
- ginkgo : as you like
Time required
30minutes
Procedure
-
1)
Return the dried shiitake mushrooms to water
00:58
Return the dried shiitake mushrooms to water. At this time, add 320cc of water (the amount to be added to chawanmushi), and use the soup stock later as a dashi stock.
-
2)
Cut kamaboko, chicken thighs, and trefoil
01:16
Cut kamaboko, chicken thighs, and trefoil into bite-sized pieces.
-
3)
Melt the egg, add the reconstituted juice and mentsuyu and mix.
01:32
Put the egg in a bowl and melt it well, then add the reconstituted juice and mentsuyu from 1 and mix further.
-
4)
Put the ingredients and egg liquid in a bowl and wrap it.
02:07
Add the cut material, 3 to the bowl and wrap it gently.
-
5)
Heat at low temperature in the microwave and complete
02:41
Complete by heating in a microwave oven for 20 minutes at a low temperature of 200w.
Point
・ By heating at low temperature, the egg does not become too hard and produces a good texture.
・ It is very easy because it is cooked only in the microwave without using a steamer and the recipe uses mentsuyu.
・ When heating in the microwave, "10 minutes-> wait-and-see-> 10 minutes-> if it doesn't harden yet, increase the wattage and microwave a little".
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