Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 30minutes
つくね(大葉梅チキン焼き)|kattyanneru/かっちゃんねるさんのレシピ書き起こし
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Ingredients
- Macrophyll : 5 sheets
- 梅干し : 2粒
- 鶏むね肉 : 1枚(350g)
- (A) Potato starch : 大さじ2
- (A) Alcohol : 大さじ2
- (A) Miso : 小さじ1
- (A) Sugar : 小さじ1
- (A) Salt : 少々
Time required
25minutes
Procedure
-
1)
Do the preparations
00:53
Remove the stems from the perilla leaves, cut them in half lengthwise, and then slice them into thin strips lengthwise.
Remove the skin from the chicken breast, open it in two pieces, and cut it into pieces about 5mm to 1cm cubes.
Shred the chicken breast skin.
Place chicken breasts in bowl. -
2)
Make the meat mixture
01:37
Add (A) to the bowl containing the chicken breast and mix with your hands.
Add the perilla leaves.
Remove the seeds from the umeboshi plums and crush the flesh with your fingertips before adding the plums.
Mix everything together. -
3)
bake
02:18
Add oil (not included in the recipe) to a frying pan and heat over medium heat.
Take 2 in your hands, squeeze and put together.
Press lightly to form a flat circle and place in the pan.
Once cooked, flip it over.
Cover and steam for 2 minutes over low to medium heat. -
4)
盛り付ける
03:26
お皿に3を盛って完成。
Point
・Serves 2.
・It is best to use umeboshi pickled in honey.
- Finely chop the chicken breast skin and use it, but you can omit it if you don't like it.
-The perfect recipe for hot weather.
・It's easy to make, just mix and bake.
- Rubbing the chicken breast with seasonings makes it tender.
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