しそ巻き｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 30minutes
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すき焼きもち｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし
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Ingredients
- 切り餅 : 2個
- 青ネギ : 10g
- 溶き卵 : 2個分
- 割下 : 120ml
- 水 : カップ1/2
- 醤油（割下） : カップ1/4
- みりん（割下） : カップ1/4
- 砂糖（割下） : 50g
Time required
30minutes
Procedure
-
1)
Heat mirin
01:33
Put mirin in a pan and heat it to remove alcohol.
-
2)
Make a warishita
02:50
Add soy sauce and sugar and turn off the heat after boiling.
-
3)
Heat the cut rice cake
03:52
Put cut rice cake and water in a heat-resistant container and heat in a microwave oven.
-
4)
Stew
04:40
Put the cut rice cake and warishita in a frying pan and simmer.
-
5)
仕上げる
06:03
柔らかくなってきたら裏返して完成。
Point
・ Boil the cut rice cake until it becomes soft.
・ If you like, sprinkle with chopped green onions or dip it in beaten eggs and eat.
・ If you like, sprinkle the beaten egg with a bit of chili pepper.
・ Use 120 ml of warishita.
・ You can put the excess warishita in a storage container and store it in the refrigerator for about a week.
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