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かき玉汁｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Number of Videos: 341本

Ingredients

egg : 2 pieces
だし汁 : 600ml
(A)みりん : 小さじ2
(A)しょうゆ : 小さじ2
(A)塩 : 小さじ1/2
三つ葉 : 適量

Time required

10minutes

Procedure

1) make preparations 01:39
Cut the mitsuba into 4-5cm pieces.
Crack the eggs into a bowl and beat.
2) Cook 02:44
Put the stock and (A) into a pot.
Heat over high heat.
When it boils, add half of the beaten egg to a ladle.
Pour the beaten egg from the edge of the pot.
Bring to a boil.
Push the eggs to the edge of the pot.
Pour the remaining beaten egg into the empty space in the pot.
Add the beaten eggs and immediately turn off the heat.
Gently mix everything with a ladle and add the mitsuba leaves from step 1.
Arrange it in a bowl and it's done.

Point

・To make a beautiful egg-stack, beat the eggs thoroughly until the white and yolk are evenly mixed.
・Although bonito stock is used in the video, you can also use commercially available granulated stock dissolved in water.
- If using commercially available granulated dashi, reduce the salt.
・Make sure to pour the beaten egg into the boiling liquid in a thin stream.