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リゾット（半熟卵ペペロンチーノ風リゾット）｜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

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Cooking expert Ryuji's buzz recipe

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Ingredients

お米 : 180g
卵 : 2個
にんにく : 20g
オリーブオイル : 大さじ2
熱湯 : 1リットル
鷹の爪 : 2本
めんつゆ : 大さじ3と小さじ1
塩 : 2つまみ
輪切り唐辛子 : 適量
オリーブオイル(仕上げ用) : 適量

Time required

30minutes

Procedure

1) Prepare the ingredients 01:42
Peel the garlic, crush it with the back of a knife and chop it finely.
2) boil the ingredients 02:42
Add olive oil and chopped garlic to a frying pan and stir-fry. When lightly browned, add rice and stir-fry.
When the rice becomes glossy, pour boiling water until the rice is submerged, add the hawk claws and reduce the heat to medium.
Add the mentsuyu, and when the water gets low, pour boiling water in the same way as above, and heat for 15 minutes while repeating this process.
3) 仕上げる 10:05
卵2個を別の容器に割り入れよく混ぜる。
水気が飛んでお米がアルデンテ程度の固さになったら火を止めて、混ぜながら少し冷ます。
卵液を回し入れ、混ぜ和え半熟状になったら塩を加え混ぜる。
お皿に盛り付け、輪切り唐辛子とオリーブオイルをかけて完成。

Point

・This recipe is for 2 servings.
・If you have onions, you can add them to make it even more delicious.
・Prepare boiling water in advance.
・Be sure to keep hot water warm when using it.
・By adding the mentsuyu to the frying pan, the rice absorbs the flavor of the mentsuyu.
・If you stir the rice too much when boiling it, it will become too sticky, so make sure to shake the frying pan just enough.
・If the rice is allowed to cool down too much after adding the egg mixture, it will become watery, so it is best to cook the rice until it is half-cooked.