しそ巻き｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 30minutes
#Chinese cuisine
#Egg dish
#Speed cooking
#Popular YouTuber (more than 100,000 registered users)
#Rice
#Easy
天津飯（カニ風味かまぼこの天津飯）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
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Ingredients
- カニ風味かまぼこ : 3本
- 卵 : 2個
- サラダ油 : 小さじ2
- (A) Water : 100cc
- (A) Sugar : 小さじ1
- (A) Chicken stock powder : 小さじ1
- (A) Oyster sauce : 小さじ1
- (A) Soy sauce : 小さじ1
- (A) Sesame oil : 小さじ1
- (A) Potato starch : 大さじ1/2
- 温かいご飯 : 1杯分
Time required
10minutes
Procedure
-
1)
Do the preparations
00:34
カニ風味かまぼこをほぐす。
お皿にご飯を盛っておく。 -
2)
bake
00:41
Heat salad oil in a frying pan and crack the eggs into it.
Add the crab-flavored kamaboko and mix quickly to loosen the eggs, then fry until half-cooked.
Place on top of rice on a plate. -
3)
Pour sauce on
00:55
Add (A) to the same frying pan as step 2 and place over medium heat.
Heat while stirring until thickened.
Once it thickens, pour it on top of step 2 and it's done.
Point
- Since you crack eggs into the frying pan, mix them and heat them, there's less washing up to do, such as with bowls.
- In step 2, cooking the eggs over medium heat will result in soft eggs that are not too hard.
- The eggs will cook using the residual heat, so place them on top of the rice while they are still half-cooked.
・When thickening the paste, heat while stirring to prevent lumps from forming.
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