出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
#Egg dish
#Side dishes
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#作り置き
天津飯｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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- Number of Subscribers
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- Number of View
- 5,644.4万回
- Number of Videos
- 346本
Ingredients
- cooked rice : 1 set
- Water (fried egg) : 小さじ2
- Potato starch (fried egg) : 小さじ1
- Egg (fried egg) : 2個
- Oil (fried egg) : 適量
- 水 : 300cc
- 砂糖 : 小さじ2
- 酢 : 小さじ1
- 鶏がらスープの素 : 2 tsp
- 塩 : 小さじ1/4
- 胡椒 : 適量
- 片栗粉 : 大さじ1
- カニカマ : 2本
- ごま油 : 適量
- 醤油 : 小さじ2
Time required
30minutes
Procedure
-
1)
Make bean paste
00:43
Put water, sugar, soy sauce, vinegar, chicken broth, salt, pepper and potato starch in a frying pan and mix well. When the whole is mixed, simmer on medium heat for 3 minutes.
-
2)
Add crab sticks
01:48
Add crab sticks loosened by hand and cook over low heat.
-
3)
Mix eggs and seasonings
02:05
Put water and potato starch in a bowl and mix. Add eggs and mix further.
-
4)
卵を焼く
02:23
フライパンに油をひいて卵を流し入れる。お好みの硬さになるまで火を通す。
-
5)
仕上げる
03:00
Serve rice and roasted eggs in a bowl. Completed with bean paste sprinkled with sesame oil.
Point
・ By adding sesame oil to the bean paste just before eating, the aroma will be enhanced.
・ Mix eggs with chopsticks and heat until they have the desired hardness.
・ Only bean paste can be made and stored.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 5 days and in the freezer for 1 month.
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