プリン（カラメルプリン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 60minutes
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Natto Tuna Dumplings ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Natto : 1 pack
- Natto sauce : 2 bags
- Tuna can : 1 can
- Macrophyll : About 2-3 sheets
- Salt and pepper : a little
- Sesame oil : 1 tsp
- dumpling skin : 15 sheets
- Sesame oil : Appropriate amount
- water : Appropriate amount
Time required
30minutes
Procedure
-
1)
Mix natto with the included sauce
00:17
Put natto in a bowl, add the included sauce and mix well.
-
2)
Make bean paste
00:47
Add drained tuna cans, shredded perilla leaves, salt and pepper, and sesame oil to 1 and mix.
-
3)
Wrap the bean paste in dumpling skin
01:22
Place the bean paste in the middle of the gyoza skin, add water to the top and bottom, and wrap it with water so that both ends are folded inside.
-
4)
Bake in a frying pan
02:14
Add sesame oil to a frying pan heated on medium heat, line up the dumplings in 3, add water, cover and heat.
-
5)
Drain and finish
02:28
When you hear a burning sound, remove the lid and let the water dry.
Point
・ This time, natto uses groat. Groat is easier to wrap and eat.
・ It is possible to make even one bag of the included natto sauce. One bag may have a bitter taste, so adding cheese is delicious.
・ Although sesame oil is used when baking, there is no problem with salad oil. Baking with sesame oil is more delicious because the scent of sesame oil spreads.
・ By removing water to finish, it is fragrant.
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