Cooking expert Ryuji's buzz recipe Time required : 55minutes
卵かけご飯(ねぎ塩漬け温泉卵の卵かけご飯)|飲食店独立学校 /こうせい校長さんのレシピ書き起こし
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- Number of Videos
- 357本
Ingredients
- egg : 10 pieces
- 長ネギ : 1本
- (A) Lemon juice : 6g
- (A) Salt : 3g
- (A) Sugar : 1g
- (A) Chicken stock powder : 5g
- (A) Umami seasoning : 2g
- おろしニンニク : 5g
- ごま油 : 30g
- 白ごま : 3g
- 韓国海苔 : 適量
- 白ご飯 : 適量
Time required
25minutes
Procedure
-
1)
Making hot spring eggs
01:13
Put water (not included in the recipe) in a pot and bring to a boil.
Once it boils, add water (not included in the recipe).
Using a ladle, pour in the eggs and cover with aluminum foil.
Boil for 12 minutes.
Remove the aluminum foil and transfer the eggs to a tray and let sit for 5 minutes.
Transfer the eggs to ice water (not included in the recipe).
Wipe off any moisture from the eggs. -
2)
Make the sauce
05:20
Add (A) to a bowl and mix.
Add the minced garlic to the bowl and mix.
Wash the green onions, wipe off the moisture, cut them into accordion-like shapes and roughly chop them.
Add the onions to the bowl and mix.
Mix the sesame oil and white sesame seeds in a bowl. -
3)
Pickle
08:28
Crack the egg shells and place them in a bowl.
Mix step 2 together, place in a tray, cover with plastic wrap, and marinate in the refrigerator for at least half a day. -
4)
仕上げる
09:26
茶碗に白ご飯を3〜4回に分けて盛る。
3を乗せる。
韓国海苔をかけて完成。
Point
・When making soft-boiled eggs, use a thick pot.
・Do not bring eggs to room temperature before using.
- If there is mud on the roots of the green onions, wash them with a scrubbing brush.
・Use both the green and white parts of the green onion.
・Can be eaten immediately after preparation.
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