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茶碗蒸し|奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • お湯 : 200ml
  • 鰹節 : 1パック
  • 塩 : 小1/4
  • 醤油 : 小1
  • 卵 : 1個
  • ちくわ : 1本

Time required

45minutes

Procedure

  1. 1) Cut the chikuwa 02:15

    Cut the chikuwa into small pieces.

  2. 2) Make soup stock 02:31

    Add dried bonito, salt and soy sauce to hot water and mix.

  3. 3) Make egg juice 03:35

    Add the soup stock to the beaten egg and mix.

  4. 4) 材料を混ぜ合わせる 05:31

    残った鰹節とちくわを合わせる。

  5. 5) 器に材料を流し込む 06:39

    茶碗蒸しの器に合わせたちくわと鰹節を入れて、卵液を流し込み、ラップを被せる。

  6. 6) 強火で蒸す 08:06

    フライパンにお湯を沸かし、器を置いて蓋をして強火で3分蒸す。

  7. 7) 仕上げる 10:03

    弱火にし6分蒸したら、火を止めて余熱で6分火を通して完成。

Point

・ Eggs should be melted and loosened as if cutting white meat.
・ Pour hot water up to a height of about 2 cm in a frying pan.
・ The bowl may be a soba bowl or a teacup.
・ The amount in the video is for two 200 ml vessels.
・ When steaming, be sure to put it in boiling water.

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