スパゲッティー（とうもろこしのスパゲッティー・アーリオ・オーリオ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
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Katsudon (Italian Chicken Katsudon) | Recipe transcription from Meakanai Challenge!
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Ingredients
- chicken cutlet : 1 sheet
- トマト : 1個
- 玉ねぎ : 1/4個
- mitsuba : Appropriate amount
- melting cheese : Appropriate amount
- egg : 2 pieces
- (A)Water : 100cc
- (A) Granule stock : 小さじ1
- (A) Soy sauce : 20cc
- (A) Alcohol : 20cc
- (A)Mirin : 20cc
- (A) Sugar : 小さじ1
Time required
15minutes
Procedure
-
1)
prepare the food
01:53
Cut the onion into thin slices.
Cut the tomatoes into slices.
Beat the eggs.
Cut the chicken cutlet into bite-sized pieces. -
2)
Combine the dashi soup
04:08
Put (A) into the pot.
-
3)
boil
05:50
Heat 2, and when it comes to a boil, add the onions.
When it comes to a boil, add the chicken cutlets and simmer.
Add the melted cheese and tomatoes and simmer until the cheese is melted.
Pour in the beaten eggs, cover with aluminum foil and simmer until the eggs are half-cooked.
Place the mitsuba leaves on top. -
4)
盛り付ける
09:39
器に盛り付けたご飯の上に3を盛って完成。
Point
・Katsudon is best served with a light seasoning, as the coating on the katsudon absorbs the stock.
・Chicken cutlets can be prepared as a side dish at the supermarket.
・The ratio of dashi stock is 5 parts water, 1 part soy sauce, 1 part sake, and 1 part mirin, and adjust the sugar to your desired sweetness.
-Any kind of melted cheese can be used for slices or pizza.
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