目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
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カレイの煮付け｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Flatfish fillet : 2 slices
- water : 1/2カップ
- ginger : 1かけ
- (A) Salty soy sauce : 大さじ2
- (A) Medium Zara sugar : 大さじ1
- (A) Sake : 大さじ3
Time required
30minutes
Procedure
-
1)
Prepare the flatfish
01:16
Make a cut in the flatfish and lightly remove the scales. Place it on a colander and pour hot water instead of boiling water to marbling.
-
2)
Cut ginger
04:20
Peel and shred ginger.
-
3)
Boil flatfish
04:38
Put (A) in a frying pan and boil down to make a base sauce for the broth, and add water and ginger skin. Gently add 1 to reduce the heat, sprinkle with broth, remove and cover.
-
4)
仕上げる
08:06
Remove the otoshi buta and the lid, and simmer while sprinkling the broth.
-
5)
皿に盛り付ける
08:52
皿に盛り付け、煮汁を回しかけ、千切りのしょうがを添える。
Point
・ Because flatfish has a slimy odor, it marbling.
-The drop lid may be replaced with a cooking sheet.
・ Sanon tou or white sugar may be used instead of medium zara sugar.
・ Be careful not to move the flatfish after putting it in the frying pan.
・ Step 3 Bring the broth to a boil and simmer on medium heat for 2 to 3 minutes, then add water. Cover and simmer on low medium heat for 7-8 minutes. By putting the lid on, the broth will convection, and by putting the lid on, it will melt in your mouth. Remove the lid once on the way and sprinkle the broth over the whole.
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