Soft-boiled egg | Kottaso Recipe's recipe transcription

・ 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.