和え物（トマトの塩昆布和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 3minutes
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Ami Jaga's Nugget-style Piccata | Recipe transcription of cooking researcher Ryuji's Buzz Recipe
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Ingredients
- Ami Jaga : 8-9 sheets
- Egg (L size) : 1 piece
- consomme : 1/3 teaspoon
- salt : Appropriate amount
- pepper : Appropriate amount
- Salad oil : Appropriate amount
- Dried parsley : Appropriate amount
- ketchup : Appropriate amount
- mayonnaise : Appropriate amount
Time required
15minutes
Procedure
-
1)
Make egg juice
02:36
Break the egg into a bowl, add salt and pepper, and dissolve.
-
2)
Soak the egg juice in the egg juice
03:05
Sprinkle the vegetable oil in a warm frying pan.
Put the potatoes in the egg solution of 1 and soak. -
3)
Bake
03:34
Place in a frying pan and bake.
On the way, soak in egg juice and bake further. -
4)
Serve
03:57
Arrange on a plate and serve with ketchup and mayonnaise.
Sprinkle with dried parsley.
Point
・ Collaboration recipe using Tohato's "Amijaga".
・ Adjust the amount of eggs according to the amount of amijaga.
・ Since the amijaga has a mesh, the egg liquid gets in and gets entangled well.
・ By baking while soaking in egg liquid, the eggs will be more entwined and delicious.
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