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卵とじ（ニラとカツの卵とじ）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

豚肉 : 1枚
ニラ : 適量
片栗粉 : 適量
バッター液 : 適量
パン粉 : 適量
(A)だし汁 : 大さじ3
(A)みりん : 大さじ2
(A)醤油 : 大さじ1
(A)砂糖 : 少々
塩 : 少々
卵 : 1個

Time required

40minutes

Procedure

1) 下準備をする 01:05
ニラを水洗いし、適当な大きさに切る。
豚肉の筋を切り、全体に斜めに切り込みを入れる。
豚肉に塩を振る。
2) 衣をつける 02:42
豚肉を片栗粉、バッター液、パン粉の順につける。
3) 揚げる 04:56
Add oil (not listed) to a pot and heat until it reaches 180 degrees.
Add 2 and fry for about 1 minute and 40 seconds.
Take it out and drain the oil.
4) 卵でとじる 06:22
Put (A) into a frying pan and heat it.
Cut 3 and add them side by side.
Put the eggs in a container, mix and swirl.
Add chives, cover and heat.
5) 盛り付ける 08:12
4をお皿に盛り付けて完成。

Point

・Sprinkle the potato starch over the pork so that it is evenly coated.
・The batter is a combination of eggs, water, and tempura flour.
・The soup stock is made from dried bonito flakes.
・Dashi stock can be substituted with water and granulated stock.
・In step 3, the pork is done when fine bubbles form and the pork floats to the top.
・In step 4, boil the eggs until they reach your desired consistency.
・It is also delicious if you add pickled ginger to finish, green seaweed, and shichimi chili pepper.