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30minutes
鶏胸肉の皮をとったら2枚に開く。1cm角ほどの大きさに細かく切り、包丁で叩いてミンチ状にする。
白ネギを細かく刻み、鶏胸肉と一緒にボウルに入れる。
料理酒、マヨネーズ、醤油、砂糖、すりおろしにんにく、生姜、塩胡椒を練り合わせる。さらに薄力粉を加え混ぜ合わせる。
フライパンにサラダ油をひいて温めて、スプーンですくって丸く形を整えたら、フライパンに落として平にする。
肉だねの上に茎の部分をちぎった大葉を乗せて、上からヘラで押さえて平にする。
底に焼き目がついたら裏返し、大葉の面も中火で焼く。
大葉にも火が通ったら、お皿に盛り付けて完成。
・ If you don't like chicken breast skin, remove it.
・ Tear off the stem of the perilla.
・ Bake the meat while checking the streets of the fire.
・ If you run out of salad oil, add it.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 70minutes
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 10minutes
cook kafemaru Time required : 15minutes
Low-carb restaurant / masa Time required : 30minutes
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 40minutes
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