ささみフライ（ささみ大葉チーズフライ）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 20minutes
Minced chicken kabayaki rice bowl | kattyanneru's recipe transcription
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Ingredients
- Chicken breast minced meat : 200g
- Nagaimo : 100g
- potato starch : 5 tbsp
- Nori seaweed : 1 sheet
- Cooking sake : 3 tbsp
- sweet sake : 3 tbsp
- Soy sauce : 3 tbsp
- sugar : 2 tablespoons
Time required
20minutes
Procedure
-
1)
Knead the ingredients
00:45
Peel the long potatoes, soak them in vinegar water for 5 minutes, put the chicken in a bowl, then add the grated long potatoes and potato starch and knead the ingredients.
-
2)
Put the ingredients on the seaweed
01:09
Divide the nori seaweed into 3 equal parts, put the ingredients on it, spread it flat, and make a deep line with a pointed object.
-
3)
Bake the ingredients
02:04
Put the salad oil in a frying pan with the seaweed side up and bake on medium heat. When it becomes brown, turn it over and cover it with a low medium heat for 1 minute.
-
4)
Boil the sauce and ingredients
03:25
Wipe off the oil from the frying pan, heat sake and mirin, add soy sauce and sugar, simmer over medium to high heat, and rehydrate the baked ingredients.
-
5)
Put on rice
05:04
Put rice in a bowl, sprinkle the sauce left on the frying pan, cut the baked ingredients into a size that is easy to eat, put it on top, and sprinkle more sauce.
Point
・ Since long potatoes may make your hands itchy, it is recommended to wear gloves or put the ingredients in a cooking bag and knead them.
・ For seaweed, place the material on the glossy side.
・ When the ingredients are attached to the spoon, it will be difficult to attach them with water.
・ When putting the ingredients on the seaweed and putting a line, put one line in the center as well.
・ Boil the sauce until the water is removed and thickened.
・ If you want to brown it, bake it with a burner or grill it with a toaster or grilled fish.
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