包み焼き（キムチチーズ納豆の油揚げ包み焼き）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
Baba Rice <Robert> Baba's Kitchen Time required : 11minutes
Cabbage Chijimi ｜ Shinpei Kurihara "Feast Channel"'s recipe transcription
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Ingredients
- Spring cabbage : 120g
- Crab stick : 40g
- Garlic (chopped) [A] : 1 piece
- Ginger (chopped) [A] : 1 piece
- Soy sauce [A] : 2 tablespoons
- Sushi vinegar [A] : 1 tablespoon
- Sesame oil [A] : 1/2 tbsp
- Doubanjiang [A] : 1/2 teaspoon
- Tempura flour [B] : 5 tbsp
- Water [B] : 6 tbsp
- Sesame oil : 6 tbsp
- salt : 1/3 teaspoon
- Black pepper : Appropriate amount
Time required
30minutes
Procedure
-
1)
Preparation
01:13
Cut the cabbage into 2 to 3 mm pieces. Cut the crab stick into 1 cm wide pieces.
-
2)
Make sauce
01:47
Finely chop the garlic and ginger. Combine the seasonings in [A].
-
3)
Make the dough
02:58
Add water to the tempura flour and mix.
-
4)
Bake chijimi
03:38
Heat a frying pan over medium high heat and grind sesame oil. Bake with cabbage while loosening the crab sticks. Add salt and pepper, add the dough when the whole is tender, and sprinkle 3 tablespoons of sesame oil from the edge to fry. Turn it over when the bottom surface is browned. Sprinkle 2 tablespoons of sesame oil and bake on low heat. Serve and complete.
Point
If you bake it crispy with oil, you can use tempura flour instead of chijimi flour.
The stem of the cabbage is hard, so cut it into small pieces.
If you want more garlic and ginger, add grated instead of chopped.
If you want to add richness to the sauce, add sugar.
Use a frying pan of 22 to 24 cm.
If you don't have a large frying pan, make 2/3 of the ingredients.
Bake the cabbage so that it is slightly browned.
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