茶碗蒸し（めんつゆの茶碗蒸し）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 5minutes
Oyakodon｜Kakashiya IKASHIYA CULINARY ART's recipe transcription
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Ingredients
- Dashi (water + granules) : 70g
- sweet sake : 30g
- Soy sauce : 30g
- sugar : 1 tsp
- chicken : 100g
- Japanese leek : 1/2
- egg : 2 pieces
- Trefoil : Appropriate amount
- rice : 1 cup of tea bowl
Time required
15minutes
Procedure
-
1)
Cut long onions
00:01
Slice the green onions diagonally and thinly.
-
2)
Combine seasonings
00:22
Combine the dashi stock, mirin, soy sauce, and sugar.
-
3)
Put the ingredients in a frying pan
01:03
Put chicken, green onions, and seasonings (usually about 80 ml) in a frying pan that has not been cooked yet.
-
4)
Put on medium heat
01:21
Cover and heat over medium heat.
-
5)
Put the egg
01:26
When the chicken is cooked, sprinkle in the melted eggs, cover and cook until the eggs are half-cooked.
-
6)
Put on rice
01:47
Place it on top of the rice and treat it with trefoil.
Point
Onions may be used instead of green onions. Onions tend to be sweet, so you can use them without sugar if you like.
Eggs should melt quickly and not be mixed with white meat. Beautifully finished in yellow and white.
If the chicken is overcooked, it will become hard, so it is best to finish it when it is cooked.
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