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鶏むね肉のチーズ大葉のせ焼き｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

Chicken breast : 200g
(A) Yakiniku sauce : 大さじ2
(A) Sake : 大さじ1
(A) Potato starch : 小さじ1と1/2
胡麻油 : 小さじ1
ピザ用とろけるチーズ : 40g
Macrophyll : 10枚
レタス : 適量
スナップエンドウ : 適量
プチトマト : 適量

Time required

15minutes

Procedure

1) Cut chicken breast 00:18
Cut the chicken breast into small pieces.
2) Season 00:35
Put (A) in a bowl, mix well, soak 1 and leave for 30 minutes.
3) Bake in a frying pan 01:12
Put sesame oil in a frying pan and heat it to bake 2. When it becomes brown, turn it over, put cheese on it, and cover it with perilla.
4) 皿に盛り付ける 02:35
皿にレタスを敷き、3を盛り付け、スナップエンドウとプチトマトを添える。

Point

・ Process 1 By chopping the chicken breast into small pieces, it becomes easier for the sauce to get entangled.
・ Process 3 Layer the meat in bite-sized pieces and bake. After turning it over, bake on low heat, turn off the heat, put cheese on it, and bake again on low heat for 1 to 2 minutes. After the cheese has melted, put the perilla on it.
・ The time required does not include the time to soak in the sauce.