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大葉マヨチキン|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 鶏胸肉 : 1枚
  • 料理酒 : 大さじ1
  • 塩胡椒 : 少々
  • 片栗粉 : 大さじ2
  • 大葉 : 10枚
  • みりん : 大さじ2
  • 味噌 : 大さじ1
  • 砂糖 : 大さじ1
  • 醤油 : 大さじ1/2
  • すりおろしにんにく : 小さじ1
  • 生姜 : 小さじ1
  • マヨネーズ : 少々
  • いりごま : 少々

Time required

35minutes

Procedure

  1. 1) 調味料を混ぜる 00:35

    みりん、砂糖、味噌、醤油、すりおろしにんにく、生姜を加え混ぜ合わせておく。

  2. 2) Cut chicken breast 00:54

    鶏胸肉を2枚に開いたら、1cm角ほどの大きさに切り、包丁で叩きミンチ状にする。

  3. 3) 材料を混ぜ合わせる 01:34

    Put chicken breast in a bowl, add cooking liquor, salt and pepper, and potato starch, and mix well.

  4. 4) 大葉を加える 01:49

    大葉の茎を取ってみじん切りにし、ボウルに加え混ぜ合わせる。

  5. 5) 肉だねを作る 02:05

    フライパンに薄くサラダ油をひき、肉だねを手に取り、丸く形を整えてフライパンの上に置き、人差し指を使いながら中央にへこみを作る。

  6. 6) 焼く 03:06

    中火で加熱し、フライパンを温める。音がし始めたら、弱めの中火にし、2分半加熱する。

  7. 7) 裏返す 03:34

    裏返して蓋をして、反対側も2分加熱する。

  8. 8) 調味料を加える 03:58

    調味料をフライパンに流し入れて、強めの中火で水分を飛ばしながら加熱する。

  9. 9) 仕上げる 04:24

    お皿に盛り付けて、中央のへこみにマヨネーズを入れて、お好みでいりごまを散らす。

Point

・ If you don't like chicken breast skin, remove it.
・ Chop chicken breast as finely as possible.
・ Take about 1 tablespoon of meat and shape it into a round shape.
・ When the meat is roasted, the dents become thinner, so make the dents deeper.
・ Keep your hands wet so that the meat does not stick to each other.
・ Roll the meat while removing the air.
・ If the mayonnaise has horns, use a spoon to remove the horns.

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