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丼（鶏と油揚げの丼）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

鶏もも肉 : 200g
白ネギ : 10㎝
塩 : 適量
片栗粉 : 大さじ2
(A) water : 200ml
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) sugar : 大さじ1/2
鰹節 : 2.5g

Time required

15minutes

Procedure

1) prepare the material 00:38
Cut the chicken thigh into bite-sized pieces.
Season the chicken thighs with salt.
Put potato starch and chicken thighs in a plastic bag and shake the plastic bag to mix.
Cut the white onion into 6 equal parts.
Cut the aburaage into pieces that are about the same size as the chicken thighs.
2) make seasoning mix 02:17
Mix (A).
3) deep-fried and simmered 02:54
Put the chicken thighs that have been seasoned with potato starch into a frying pan with oil (not listed), and fry over medium heat starting with the skin.
Add the white onion and brown it.
Add fried tofu and add 2.
When the sauce thickens a little, add the katsuobushi and turn off the heat.
Mix in residual heat.
4) 盛り付け 05:01
お茶碗に、ご飯(分量外)を盛り付け、3をのせて完成。

Point

・You can substitute about 1 teaspoon of dried bonito granules.
・Chicken thighs can be substituted with chicken breast.
・Do not cut the fried tofu too small.
・Bake the chicken thighs from the side with the skin on, then turn over and lightly cook the meat side.
・Chicken thighs are more moist when grilled from the skin.
・You can eat it with a little more flavor.