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焼き物（鶏むね肉のねぎ塩たたき）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Number of Videos: 898本

Ingredients

長ねぎ : 1本
(A)塩 : 小さじ1/2
(A)砂糖 : 小さじ1/2
(A)すりおろしにんにく : 2cm
(A)醤油 : 小さじ1/2
(A)ごま油 : 大さじ1
(A)すりごま : 大さじ2
(A)鶏ガラ : 小さじ1/4
鶏むね肉 : 1枚
片栗粉 : 大さじ2
油 : 適量

Time required

30minutes

Procedure

1) ねぎダレを作る 00:17
長ねぎを、粗みじん切りにする。
ボウルに、切った長ねぎと(A)を入れてよく混ぜ合わせる。
2) 肉だねを作る 01:57
Remove the skin from the chicken breast.
Cut the chicken breast into 3 equal parts.
Cut into thin strips, then into 1cm cubes.
In an empty bowl, add the cut chicken breast, 1 tablespoon of 1, and potato starch and mix.
3) 肉だねをのばす 03:12
Lay out plastic wrap and divide 2 into 10 equal pieces.
Place plastic wrap over the top.
Press 2 with your hand from above the plastic wrap to make it thin and flat.
4) 焼く 04:17
フライパンに油をひき、温める。
3を入れて、焼き色が付いたら裏返す。
両面に焼き色が付いたら、お皿に盛り付ける。
1を上にかけたら、完成。

Point

・The chicken breast in the video is about 320g each, and the recipe makes 10 pieces of tataki chicken.
・In the video, a tube of garlic is used, but if you are using fresh garlic, grate 1/2 clove.
・You can use ginger instead of garlic.
・It's best to make the green onion sauce in advance, as it will get used to the sauce over time.
・Cut the plastic wrap in step 3 into large pieces.
・When pressing the meatballs, it will be easier to use a tool such as a spatula.