白玉だんご（みかん白玉だんご）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
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肉詰め（ちくわの豚ひき肉詰め）｜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
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Ingredients
- Chikuwa : 5 pieces (100g)
- 豚ひき肉 : 150g
- 長ネギ : 25～30g
- 生姜 : 5g
- (A)塩 : ひとつまみ
- (A)うま味調味料 : 3振り
- (A)片栗粉 : 小さじ1と1/3
- (A)酒 : 小さじ1と1/2
- (A)黒胡椒 : 適量
- 黒胡椒 : 適量
- うま味塩 : 適量
- 小ネギ : 適量
Time required
25minutes
Procedure
-
1)
make preparations
02:08
Finely chop the green onion.
Put the ground pork in a vat and add the grated ginger.
Add green onions.
Insert a knife into the chikuwa and open it. -
2)
Fill chikuwa with seeds
04:31
Add (A) to the batter from step 1 and knead well.
Divide the seeds into 5 equal parts.
Fill the chikuwa with the seeds. -
3)
bake
07:38
Line a baking sheet with aluminum foil.
Line up 2.
Bake in a toaster oven at 250 degrees for 15 minutes.
Finished with umami salt, black pepper, and small green onion.
Point
・You can also fry it in a frying pan.
・It is also delicious to finish with shichimi chili pepper and mayonnaise if you like.
・Bake at the highest heat in the toaster oven.
・The baking time will vary depending on the type of toaster oven, so adjust accordingly.
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