南蛮漬け（鶏むね肉の南蛮漬け）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 25minutes
#Japanese food
#Soup / soup
#Rice companion
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味噌汁（根深汁）｜まかないチャレンジ! さんのレシピ書き起こし
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- 1.1億回
- Number of Videos
- 864本
Ingredients
- 長ネギ : 1本
- 鶏皮 : 100g
- 水 : 1000㏄
- 和風だしパック : 3p
- 味噌 : 出汁150㏄に対して大さじ1
Time required
5minutes
Procedure
-
1)
材料を切る
01:28
Cut the green onion into chunks.
Cut the chicken skin into small pieces. -
2)
煮る
06:28
Heat a deep pot and add the chicken skin from step 1.
Add the green onion from step 1 and reduce the heat.
When the green onions are browned, add water and Japanese-style dashi pack, turn up the heat, and bring to a boil.
Add miso about 2 to 3 minutes after boiling.
Complete by serving in a bowl.
Point
・Wash the green onions thoroughly and use all the green parts.
・It is best to cut the chicken skin by hitting it with the base of the knife.
・In the video, he makes rice balls by putting salt on his hands and squeezing white rice.
・You can add the chicken skin to the pot before it is completely warmed up.
- Grilling the green onions makes them fragrant and delicious.
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