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焼き物（ネギ焼き）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

長ねぎ : 1本
(A)薄力粉 : 大さじ3
(A)片栗粉 : 大さじ2
(A)めんつゆ(2倍濃縮) : 大さじ1
(A)削り節(魚粉) : 大さじ1
(A)天かす : 大さじ3
(A)水 : 70ml
サラダ油(1回目) : 大さじ1
サラダ油(2回目) : 大さじ1
お好み焼きソース : 適量
マヨネーズ : 適量
青のり : 適量
鰹節 : 適量

Time required

15minutes

Procedure

1) 生地を作る 02:10
Cut the long onion into small pieces, put it in a bowl, add (A) and mix well until the flour disappears.
2) 生地を焼く 03:45
Spread salad oil (1st time) over the entire frying pan, press down on 1 and put it in so that it is thin and flat, and heat it over low heat.
When the grilled surface is well browned, slide it onto a plate so that it does not turn over, place the frying pan on the plate and turn it over to return the dough.
Pour in the salad oil (2nd time) from the edge of the frying pan and spread it over the entire surface. Cover with a lid and steam for 5 minutes.
3) finish 06:14
After 5 minutes, open the lid, put the okonomiyaki sauce and mayonnaise on top, spread while mixing, and finish with green laver and bonito flakes.

Point

・Because you will be using the whole green onion, wash the inside of the green part and the joints thoroughly.
・If you like, you can use rice flour instead of soft flour for a lighter texture.
・If you don't have shavings powder, you can use bonito powder or dashi powder, or you can make bonito powder by heating 3g of dried bonito in a 600w microwave for 50 seconds and kneading it with your hands.
・It's also delicious if you add chopped shrimp, squid, or sweetly stewed beef tendon to the batter.
・By raising the temperature of the frying pan from a cold state and heating the dough, you can bring out the sweetness and flavor of the green onions.
・If the batter is too thick, the green onion will not cook through and the spiciness will remain.
・By frying the green onions with a large amount of salad oil, the sweetness and aroma of the green onions can be brought out.
・By baking the front side of the dough fragrantly and steaming the back side, it is possible to bring out the aroma while allowing the heat to pass through the inside of the dough.