Rice bowl (Yukke rice bowl with fried egg)｜Restaurant Independent School/Kosei Principal's recipe transcription

・When peeling garlic, you can easily peel it by holding the skin and pulling the garlic without completely cutting off the root.
・If you have a lot of garlic to peel, rub the garlic cloves together to make it easier to peel. (If the amount is too much, you can put it in a bag and shake it.)
・Remove the core of the garlic because it burns easily and has a strong acrid taste.
・Hon-mirin removes odors from ingredients, prevents them from falling apart when cooked, and makes it easier for flavors to permeate.
・Adults taste the alcohol to determine if it is alcoholic.
・You can enjoy the aroma, raw flavor and spiciness of garlic by grating it just before eating.
・Remaining garlic can be used for other dishes by frying, topping, or chopping.
・When cracking an egg into a bowl, cracking the egg over a ladle with a hole will make the finished product look better.
・When adding water to the frying pan, there is a danger that the oil will splash, so it is better to add water through the gap where the lid is lifted from the frying pan.
・Fry the fried eggs until they reach the desired hardness.
・Even if you marinate a fried egg in the sauce for 1 hour, it's delicious.
・The required time does not include the time to repeatedly bake fried eggs.