#Japanese food #Egg dish #Speed cooking #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Easy

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

お気に入りに追加

Cooking expert Ryuji's buzz recipe

Number of Subscribers: 481.0万人
Number of View: 14.7億回
Number of Videos: 1,952本

Ingredients

(A)水 : 340ml
(A)鰹節 : 2g
(A)うま味調味料 : 4振り
(A)塩 : 小さじ1/2
(A)砂糖 : 2つまみ
卵 : 2個
鶏むね肉 : 60g
かまぼこ : 6枚
しいたけ : 2個
三つ葉 : 適量

Time required

30minutes

Procedure

1) prepare the food 04:14
Divide the mitsuba into leaves and stems, cut the stems into 2cm intervals, and shred the leaves.
Cut off the stems and slice the shiitake mushrooms, slice the kamaboko, and cut the chicken breast into small cubes.
2) 卵液を作る 07:09
鍋に(A)を入れて沸騰させ5分煮て、濡れた布巾の上に置き粗熱が取れたら、冷蔵庫に入れて人肌の温度まで冷ます。
卵をボウルに割り入れ、泡だて器でかき混ぜる。
冷めただし汁を茶こしで濾しながら入れ混ぜる。
3) 仕上げる 10:11
Put the ingredients other than the mitsuba leaves in a bowl, strain it through a tea strainer, add the egg mixture, prepare the ingredients, and top with the steamed mitsuba leaves.

Point

・In the video, chicken breast is used, but you can also use chicken thigh.
・You can also make it with mizuna instead of mitsuba.
- Bring the eggs to room temperature beforehand.
・If you make the stock in advance and let it cool, it will save time.
・If steaming in a pot, place kitchen paper on the bottom of the pot, add enough water to keep the bowl from sinking, bring to a boil, cover the bowl with aluminum foil, and steam over medium-low heat for 10 to 15 minutes.
・When cooking in the microwave, do not wrap and heat at 600W for 1 minute and 30 seconds → 200W for 2 minutes, keeping an eye on the mixture until it has solidified in the middle.