南蛮漬け（鶏むね肉の南蛮漬け）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 25minutes
#Japanese food
#Donburi
#Egg dish
#For children
#Idea cooking
#Appearance
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Suitable for lunch
Raw Noritama | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- egg : 1 piece
- (A) It's white : 1 tablespoon
- (A) Sugar : 1 tsp
- Sesame oil : 1 and 1/2 teaspoon
- Katsuobushi : 1 tablespoon
- rice : 200g
- Shredded Nori Laver : Appropriate amount
- Small onion : Appropriate amount
Time required
15minutes
Procedure
-
1)
Make egg juice
00:57
Break the egg into a bowl, melt it, add (A) and mix.
-
2)
stir fry
01:20
Put sesame oil in a frying pan and heat to warm.
Add the egg liquid of 1 and fry while mixing over low heat.
Add dried bonito flakes and fry lightly. -
3)
Serve
02:05
Put rice in a bowl, put chopped seaweed on it, and put 2 on it.
Sprinkle the green onions.
Point
・ Egg liquid is easy to burn, so fry it over low heat.
・ By using dried bonito flakes and chopped seaweed, the taste and aroma are added and the finish is delicious.
・ Mix white soup stock (1 tbsp) with boiling water (85 ㏄) to make soup stock, and you can arrange it for raw noritama chazuke.
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