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卵かけご飯（ニンニクネギ油の卵かけご飯）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

egg : 1 piece
ごま油 : 50g
ニンニク : 1個
昆布 : 2g
青ネギ : 1本
唐辛子 : 1本
かつお節 : 3g
(A) Dashi soy sauce : 適量
(A) Tenkasu : 適量
(A) small green onion : 適量
(A) Shichimi pepper : 適量

Time required

20minutes

Procedure

1) cut material 00:41
Wash the green onion with water, wipe off the moisture, and tear it into appropriate sizes.
Wipe the surface of the kombu with a damp cloth and soak it in water (not listed) for 30 minutes.
Wipe off moisture with kitchen paper.
Cut off the root of the garlic, peel the skin, remove the sprouts and crush.
2) make flavored oil 04:37
Tilt the frying pan, add sesame oil, garlic, and kelp, and heat over low heat.
Remove the kombu before it hardens, and add green onions and chili peppers.
When the scent is transferred, take out all the ingredients.
Add bonito flakes, heat, and remove after 2-3 minutes.
Place rice (not listed) in a bowl.
3) heat the egg 10:12
Crack the eggs into a bowl and add them to the frying pan.
Heat the oil while pouring it over the egg.
When lightly cooked, add all the ingredients taken out in step 2.
Take out the egg, put it on the bowl of 2, put (A) on it and it's done.

Point

・Because the green onions may have dirt on the part, wash them thoroughly.
・Use a smaller frying pan.
・By dividing the rice about 3 times, it will look better.
・Mentsuyu or soy sauce can be substituted for dashi soy sauce.
・In step 3, heat the egg so that the aroma is transferred to it.