Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
しいたけのチーズ焼き|くまの限界食堂さんのレシピ書き起こし
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Ingredients
- Egg (homemade mayo) : 1個
 - 油(自家製マヨ) : 100cc〜200cc
 - 塩(自家製マヨ) : 小さじ1(油100ccに対して)
 - 酢(自家製マヨ) : 大さじ1(油100ccに対して)
 - 椎茸 : 6個ほど
 - 大葉 : 半束
 - 味噌 : 大さじ1
 - 自家製マヨネーズ : 大さじ3
 
Time required
55minutes
Procedure
- 
                        1)
                        Bring the eggs to room temperature
                        
                            01:34
                        
                        
Insert the egg into a storage jar and leave it for a while to bring it to room temperature.
 - 
                        2)
                        Make homemade mayo
                        
                            01:51
                        
                        
Add oil, salt and vinegar and mix with a hand mixer.
 - 
                        3)
                        Cut vegetables
                        
                            03:13
                        
                        
Cut off the axis of the shiitake mushroom. Finely chop the perilla.
 - 
                        4)
                        Make miso mayonnaise
                        
                            04:52
                        
                        
自家製マヨ、味噌を混ぜ合わせたら、大葉を加えてさらに混ぜ合わせる。
 - 
                        5)
                        仕上げる
                        
                            06:02
                        
                        
Place miso mayonnaise on the shiitake mushroom umbrella and heat it with a toaster for 5 minutes to complete.
 
Point
                            ・ Mix the homemade mayonnaise with a blender until it has the desired hardness.
・ If you do not use a hand mixer to make homemade mayonnaise, add oil little by little and mix.
・ Homemade mayo can be stored in the refrigerator for 3-4 days.
・ If you are concerned about the dirt on the shiitake mushrooms, wipe them off with kitchen paper.
                        
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