ステーキ（春キャベツステーキ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 20minutes
天丼（鶏天丼）｜ちゃらりんこクックさんのレシピ書き起こし
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- 825本
Ingredients
- chicken breast : 1 sheet
- Perilla leaves (for sauce) : 適量
- (A) Alcohol : 大さじ1
- (A) Japanese-style powdered soup stock : 4g
- (B) Tempura powder : 70g
- (B)Cold water : 1/2カップ
- (C) Alcohol : 大さじ1
- (C) Sugar : 大さじ1
- (C) Japanese-style powdered soup stock : 2g
- 醤油 : 大さじ1
- Shiso (for serving) : 4～5枚
- ご飯 : 適量
Time required
25minutes
Procedure
-
1)
make preparations
00:06
Remove the skin from the chicken breast and make cuts to make it evenly thick.
Make cuts perpendicular to the fibers.
Make several incisions on the surface of the chicken breast.
Put the chicken thighs and (A) into a bowl, mix well, and let stand for 10 minutes.
Chop the shiso leaves (for the sauce).
Add (B) to the bowl and mix. -
2)
fry
01:31
Pour 1cm of oil (not listed) from the bottom of the frying pan and heat it to 180 degrees.
Add 1 and fry for about 3 minutes on both sides.
Place on a colander to drain the oil and cook in the residual heat. -
3)
make the sauce
02:20
Add (C) to a frying pan and heat.
When it boils, add soy sauce and shiso leaves (for the sauce). -
4)
盛り付ける
02:40
Arrange the rice in a bowl.
Sprinkle a small amount of 3 on top and garnish with shiso leaves (for garnishing).
Place 2 in the center, then sprinkle with the remaining 3 to complete.
Point
・One chicken breast weighs 260-280g.
・By making incisions in the chicken breast in step 1, it becomes softer in texture.
・If you don't have Japanese-style powdered soup stock, you can use granulated soup stock.
・In step 2, the remaining heat will cook the food, so be careful not to over-fry it.
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