チャーハン（卵チャーハン）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 10minutes
#Japanese food
#For children
#For adults
#For loved ones
#breakfast
#Low calorie
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#diet
Rice porridge｜Shirogohan.com channel's recipe transcription
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Ingredients
- Rice : 1/2 go (90 ml)
- water : 600ml
- salt : a little
Time required
50minutes
Procedure
-
1)
Remove rice
01:17
Pour water into a bowl of rice and discard the water. Gently rub it with your fingertips 10 to 15 times. Add water and throw it away several times.
-
2)
Put rice and water in a pan and heat over medium heat.
02:28
Put the rice and 600 ml of water in a pan and heat over medium heat. When it springs up a little, mix it gently along the bottom of the pot with a rice scoop so that the rice does not stick to the bottom of the pot.
-
3)
Stew on low heat for 30-40 minutes
03:45
When it comes to a boil, reduce the heat to low, cover and simmer for 30-40 minutes. If it is not as hard as you like, cover it and simmer.
-
4)
Add salt
04:53
When you have the desired hardness, turn off the heat. Add 2 pinches of salt and gently mix the whole pot to complete.
Point
・ The ratio of the amount is rice 1: water 7.
・ After removing the rice, add a certain amount of water and soak it in water for about 30 to 40 minutes to shorten the cooking time by 10 minutes and finish the rice porridge with less stickiness. Soak the rice grains until they are completely white.
・ When closing the lid on low heat, shift the lid a little or put chopsticks in between to prevent it from spilling over.
・ When cooking, it is recommended to check the condition once after 30 minutes.
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