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Soft-boiled egg | Kottaso Recipe's recipe transcription

チャンネル登録者数
70.5万人
再生回数
1.4億回
動画数
789本

材料

  • もやし : 1袋
  • 塩(もやしを茹でる用) : 小さじ1
  • 酢(もやしを茹でる用) : 小さじ1
  • 卵 : 10個
  • ニラ : お好みの量
  • えのき : 1袋
  • にんにく : 2~3片
  • ごま油(にんにくを炒める用) : 少量
  • (A)醤油 : 250ml
  • (A)みりん : 100ml
  • (A)酒 : 100ml
  • (A)あごだし(4倍濃縮) : 大さじ1
  • (A)砂糖 : 大さじ1
  • (A)酢 : 大さじ2
  • (A)コチュジャン(豆板醤でも可) : 大さじ2
  • (A)唐辛子(輪切り) : お好みの量
  • ごま油(漬け用) : 大さじ1
  • 白いりごま : お好みの量

所要時間

30分

手順

  1. 1) もやしを茹でる 00:32

    鍋に湯を沸かす。沸かしている間にもやしを洗う。沸騰したら塩小さじ1、酢小さじ1を入れ、30秒~1分もやしを茹でる。茹で上がったらざるにあげ、そのまま置いて水気を切る。

  2. 2) 卵を茹でる 02:36

    卵をお玉にのせ、1の鍋にひとつずつ優しく入れ、6分30秒茹でる。茹で上がったら冷水で冷やし、氷水につけてさらに冷やしながら殻をむく。

  3. 3) 保存容器に入れる 04:46

    Put the eggs in a storage container.

  4. 4) 漬け置き野菜を切る 05:00

    ニラをよく洗い1cm幅に切り、3の保存容器に入れる。えのきはお好みの大きさに切る。にんにくはみじん切りにする。

  5. 5) 漬けダレを作る 08:43

    ボウルに(A)を入れる。鍋にごま油を少量入れ火にかけ、弱火にして、香りが出るまでにんにくを炒める。香りが立ったら混ぜ合わせた(A)を加える。強火にし、ひと煮立ちしたらえのきを入れ、さらにひと煮立ちさせる。火を止め粗熱を取る。

  6. 6) 保存容器に混ぜ合わせる 12:45

    粗熱が取れたら3の保存容器に流し入れ、ごま油を大さじ1かけ入れて、いりごまをお好みの量入れる。卵が割れないよう全体をかき混ぜ、一晩置いて完成。

Point

・ Gochujang can be made with doubanjiang.
・ Chin dashi can be made with mentsuyu or your favorite Japanese-style soup stock. In that case, pay attention to the concentration and adjust.
・ If sugar is replaced with lacant, the sugar content will be lower.
・ Boil the bean sprouts in salt to improve the color, and the effect of vinegar can remove the odor of the bean sprouts.
・ The half-boiled egg changes depending on the boiling time of 2, so adjust the hardness to your liking. (Very half-boiled for 6 minutes, slightly hard-boiled for less than 7 minutes)
・ In 2, if you boil the yolks for the first few minutes while stirring, the yolks will harden without bias.
・ Cooling the boiled eggs at once makes it easier to peel the shells.
・ Use the storage container of 3 after disinfecting it with boiling water.
・ One bag of Chinese chive is used this time.
・ Garlic can be tubed.
・ When soaking in 6 overnight, stir in the middle to prevent uneven pickling.
・ The storage period is about 3 days when refrigerated.
・ A versatile seasoning that is delicious even when boiled eggs and meat are pickled, or when it is sprinkled on ramen or tofu.
・ Since the sauce is finished with a strong taste considering its use more than once, leave it as it is when pickling meat or sprinkling it on tofu or ramen when reusing. For one-time use, adjust by reducing the amount of soy sauce or increasing the amount of pickled vegetables as you like.
・ If you like spiciness, you can add pepper or gochujang.
・ If you don't like spicy food, you can make gochujang with miso.
・ If you want to keep the acidity of vinegar, add it at the timing when the heat is removed.
・ If the sauce is reheated, it will last longer, so it can be used for pickling other ingredients.


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