トースト（納豆と卵のトースト）｜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 : 20minutes
Dashimaki Tamago ｜ Yu you's recipe transcription
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Ingredients
- water : 2 tablespoons
- Mentsuyu (double concentrated) : 2 tsp
- egg : Four
- Nori tsukudani : 1 tsp
Time required
20minutes
Procedure
-
1)
Combine the soup stock and combine with the egg
00:46
Mix concentrated type mentsuyu and seaweed tsukudani in water and stir well to make soup stock. Break the egg into a heat-resistant tapper, dissolve it well to cut the body, add the soup stock and stir well.
-
2)
Cook the eggs
02:44
Lightly wrap the tapper and heat in the microwave in several batches. First, heat at 500w for 1 minute, stir well with chopsticks, wrap again and heat for 1 minute. As it hardens from around the container, stir it well with chopsticks so that it is even, and heat it at 500w for 30 seconds while watching the situation until it is slightly soft-boiled.
-
3)
Complete while molding
04:20
Wet the cutting board, spread the wrap tightly, scrape the area around the container with chopsticks, and then remove the eggs onto the wrap. After stacking them so that they fold up and down about 1/3, shape them while making corners with plastic wrap. Put it in a heat-resistant tapper and heat it at 500w for 30 seconds to 1 minute and 30 seconds.
Point
Stir the egg as if you were cutting the white meat, while lifting the white meat with chopsticks.
As you heat it in the microwave, the eggs will gradually harden. It is good to heat while watching the situation for 30 seconds each.
When placing eggs on a cutting board, remove them from the container with the soft-boiled egg facing down.
Eggs get very hot, so be careful of burns. It is good to mold from the top of the egg using cooking paper.
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