トマト煮込み（鶏手羽のナスとトマトの煮込み）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 55minutes
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Mackerel butter rice
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Ingredients
- Rice : 2 go
- Mackerel miso can : 1 can
- Mentsuyu (4 times concentrated) : 2 tablespoons
- Salted butter : 20g
- Egg yolk (if you like) : 1 piece
Time required
60minutes
Procedure
-
1)
Put rice in the pot
01:53
Put two pieces of sharpened rice in the pot.
-
2)
Add canned mackerel miso and mentsuyu
02:41
Add the mackerel miso can with the juice and add the mentsuyu.
-
3)
Add butter and water
03:09
After adding salted butter, pour water up to the 2 go line and press the rice cooker switch.
-
4)
Lightly loosen the mackerel
05:54
After cooking, lightly loosen the mackerel with a rice scoop.
-
5)
Complete with egg yolk
07:21
Finally, add egg yolk to your liking and complete.
Point
・ The mackerel can contains nutrients and umami, so please do not throw it away.
・ If you want to add unsalted butter, add a little salt.
・ When mixing, do not break the mackerel too much.
・ When you put egg yolk on it, the mellowness goes well with the umami of mackerel and the flavor of butter!
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