焼き物（鶏もも肉の塩焼き）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 30minutes
焼き物（鶏ささみ焼き）｜けんますクッキングさんのレシピ書き起こし
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Ingredients
- 鶏ささみ肉 : 364g
- 大葉 : 4～5枚
- salt : 適量
- コショウ : 適量
- 油 : 大さじ1
- ポン酢 : 適量
- (A) Mayonnaise : 適量
- (A) Chili pepper : 適量
- (A) Ume paste tube : 適量
Time required
15minutes
Procedure
-
1)
Cut the chicken fillets
01:12
Place chicken tenderloins between kitchen paper and wipe off drippings.
Make several cuts in the tendons with kitchen scissors and cut into 3 to 4 equal pieces. -
2)
下味をつける
03:35
Sprinkle salt into a frying pan, place 1 on top, and sprinkle salt and pepper on top.
Mix gently with your hands until combined. -
3)
焼く
04:25
油を回しかけたら中火にかけ、動かさずに焼く。
軽く焼き色がついたら裏返す。
両面に焼き色がつき、押したときに弾力が出たものからお皿に移す。 -
4)
盛り付ける
08:04
お皿に盛り付けた鶏ささみ肉の底にポン酢を注ぎ、(A)を添える。
大葉を手で千切って上からかけたら完成。
Point
- The tendons are also nutritious, so you don't have to remove them; you can just cut them with kitchen scissors and eat them.
- It is a good idea to check the color and elasticity while baking to avoid overcooking.
- If you tear the shiso leaves and sprinkle them on top just before serving, it will add a nice aroma.
・A perfect dish to serve as a side dish or snack.
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