ナゲット（鶏むね肉のチキンナゲット）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 35minutes
Katsudon ｜ Naos Kitchen's recipe transcription
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Ingredients
- Pork loin : 150g
- onion : 40g
- egg : Three
- Salt and pepper : Appropriate amount
- Cake flour : 2 tablespoons
- Bread crumbs : 3 tbsp
- Fried oil : Appropriate amount
- rice : 250g
- Trefoil : 3g
- (A) Bonito kelp soup stock : 60ml
- (A) Sake : 2 tablespoons
- (A) Soy sauce : 1 tablespoon
- (A) Hon Mirin : 1 tablespoon
- (A) Sugar : 2 tsp
Time required
40minutes
Procedure
-
1)
Cut vegetables
00:36
Cut the onions into thin slices 5 mm wide along the fibers.
Cut the trefoil into small pieces. -
2)
Cut the muscle
00:57
Make a cut in the streak on the border between the fat and lean pork loin.
-
3)
To dress
01:22
Season with salt and pepper.
Sprinkle with flour, pass through the beaten egg and sprinkle bread crumbs evenly over the whole. -
4)
Fried
02:15
Fry in 170 degree oil for 5 minutes.
Drain the oil and cut into bite-sized pieces. -
5)
Heat with seasoned soup stock
02:48
Add sliced onions to a frying pan (A) and mix over medium heat.
Add 4 if it springs up. -
6)
Add beaten egg and finish
03:12
Pour in the beaten egg, heat for about 1 minute, then turn off the heat.
Cover and steam for 2-3 minutes.
Serve on top of rice in a bowl and serve with trefoil.
Point
・ By cutting the onion along the fiber, the texture remains moderate even when heated.
・ By cutting the muscles of pork loin, it is possible to prevent it from curling when heated. If it is thick, it is effective to cut both sides.
・ The point is not to touch the eggs after pouring them.
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