蒸し鶏（よだれ鶏）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
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Shiitake Shumai ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription
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Ingredients
- 椎茸 : 1パック
- 豚ひき肉 : 150g
- タマネギ : 1/4個
- (A)創味シャンタン : 小さじ1/3
- (A)塩 : ふたつまみほど
- (A) Pepper (for seeds) : 適量
- (A)片栗粉 : 小さじ2
- (A)酒 : 大さじ1
- 小ネギ(小口切りにしたもの) : 適量
- Pepper (for finishing) : 適量
- soy sauce : 適量
- 練りからし : 適量
Time required
14minutes
Procedure
-
1)
具材を切る
01:21
タマネギをみじん切りにする。
椎茸は茎の部分を切り落とす。 -
2)
タネを作る
01:39
Put minced pork, onion and (A) in a bowl and knead until sticky.
-
3)
タネを詰め、加熱する
02:57
Fill the shiitake mushrooms with 2.
Place on a plate, wrap and heat in a 500W microwave for 5 minutes. -
4)
盛り付ける
04:02
Place the green onions and sprinkle with pepper.
Add kneaded mustard and sprinkle soy sauce to complete.
Point
・ When stuffing shiitake mushrooms with seeds, use the shiitake mushrooms as a container and pour the seeds on top, and stuff them in a ball shape.
・ The fat of minced pork soaks into the shiitake mushrooms, and the shiitake mushrooms give a good taste.
・ It is delicious even if you sprinkle ponzu on it if you like.
・ The cut shiitake mushroom stalks can be eaten deliciously by stir-frying with butter.
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