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煮卵｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

卵 : Seven
鰹節 : 2g
にんにく : 1片
長ネギ : 青い部分
(A) Mirin : 大さじ3
(A) Sake : 大さじ2と1/2
(A) Ajinomoto : 7振り
(A) Sugar : 小さじ1と1/2
(A) Salty sauce : 大さじ4

Time required

20minutes

Procedure

1) Make pickled sauce 01:33
Put the dried bonito in a bowl, heat it in a 600w microwave oven for 40 seconds, knead it by hand, break it into pieces, and put it in a pan. Add (A), heat and boil down to cool. When it cools, add the blue part of the green onion and garlic crushed.
2) Boil the egg 04:16
Bring the water to a boil, soak the eggs fresh from the refrigerator in water for a moment, take them out, and gently put them in a pan. Cook on medium heat for 7 minutes.
3) Peel the egg 05:57
Discard the hot water in the pot, add water, cool the eggs, and peel the shells.
4) 1に3を漬ける 06:46
ビニール袋に3を入れて1を注ぎ、空気を抜いて袋を縛る。ボウルに入れて冷蔵庫で1日保存する。

Point

・ Process 1 If you use dried bonito as it is, it will remain in your mouth because it is large. By making it into powder, the soup stock is easy to come out and it is in good condition. By boiling, the alcohol will fly off and the soy sauce will be rounded. You can put out the fire when it comes to a boil. After adding the green onions and garlic, soak them in the human skin and let the sauce cool.
・ Step 2 Eggs should be gently put in a pan with a colander. Egg shells can be easily peeled off by chilling them in water for a moment and then taking them in ice water.
・ Process 4 Fill a bowl with water, submerge a bag containing eggs and seasoning liquid to remove air, and tie the bag. You can get it from 1 day, but 3 days is recommended. If it is thin, it is recommended to add pickled sauce.
・ The time required does not include the time to soak the eggs in the pickling sauce.