Tamagoyaki (Omelette with Mayonnaise) | Recipe transcription from Asagohan Channel
あさごはんチャンネル Time required : 10minutes
Poke bowl ｜ Party Kitchen ――Recipe transcription of party kitchen
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Ingredients
- Tuna : 200g-300g
- Ginger : 1 piece (if you like)
- Small onion : 1 bottle
- onion : 1/4 piece
- (A) Salt : a little
- (A) Dark soy sauce : 2 tablespoons
- (A) Sesame oil : 1 tablespoon
- (A) White sesame : 1 tablespoon
- Rice bowl : 2 cups
- Shredded Nori Laver : Appropriate amount
- avocado : 1/2 to 1 piece
- Cucumber : 1/2
- radish : 1 piece
- Black sesame : Appropriate amount
- Fresh chili : One
Time required
15minutes
Procedure
-
1)
Prepare
00:25
Cut the onion into thin slices and cut in half.
Grate ginger.
Cut the tuna into bite-sized cubes.
Cut the green onions into small pieces and put them all in a bowl. -
2)
Soak in seasoning to make poke
01:38
Put all (A) in the bowl of 1 and mix.
Soak in the refrigerator for 15 minutes. -
3)
Cut the ingredients for toppings
02:25
Chop fresh chili.
Cut the cucumbers and radishes into slices. -
4)
Serve
06:21
After serving rice in a bowl, sprinkle chopped seaweed.
Put 2 pokes on it. -
5)
Cut the avocado
07:13
Remove the skin and seeds from the avocado, cut in half and slice.
-
6)
Finish with toppings
07:24
Place the cut avocado and cucumber around the poke (poke) served on the bowl.
Sprinkle with black sesame and chopped fresh chili.
Point
・ Choose fresh tuna.
・ Since it does not use fire, it is easy and nice to make it on a hot day such as midsummer.
・ When mixing seasonings, mix well so that the taste soaks into the whole.
・ Avocado will lose its color over time, so cut it just before eating. Alternatively, you can keep the bright color by sprinkling lemon juice.
・ It is delicious even if you add mayonnaise to the seasoning.
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