Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
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Ingredients
- Chicken thigh : 150g
- 玉ねぎ : 1/2個(60g)
- 生姜 : 5g
- 卵 : 2個
- (A)水 : 50ml
- (A)砂糖 : 小さじ1
- (A)醤油 : 小さじ4
- (A)酒 : 小さじ2
- (A)みりん : 小さじ1
- (A)昆布 : 1g
- サラダ油 : 適量
- 塩 : ひとつまみ
Time required
40minutes
Procedure
-
1)
Cut the ingredients
00:08
Cut chicken thighs into 1-2 cm squares.
Cut the onion into 1 cm wide pieces and loosen them.
Finely chop the ginger. -
2)
Melt the egg
01:12
Insert the egg into a bowl and melt it for about 70-80%.
-
3)
Make a warishita
01:35
Put (A) in a bowl and mix.
-
4)
割り下に鶏肉を漬ける
01:57
割り下に鶏もも肉を加えて混ぜ、30~40分漬ける。
-
5)
生姜と玉ねぎを炒める
02:11
フライパンにサラダ油をひいて弱火にかけ、生姜を入れて数分置く。
生姜の香りが出てきたら玉ねぎと塩を加え、中火で3~4分炒める。 -
6)
フライパンを冷ます
02:56
玉ねぎが軽く柔らかくなったら火から外し、5~6分フライパンを冷ます。
-
7)
Add chicken and eggs
03:13
Add chicken and warishita to the frying pan of 6 and simmer on low heat for 7 to 8 minutes.
Take out the kelp, set it to medium heat, add eggs and heat it until it is half-ripened.
Point
・ If you cut chicken thighs into small pieces, the taste will easily penetrate into the inside.
・ By frying ginger and onions first, the scent of ginger can be added to the onions.
・ Since the umami of kelp is most extracted at around 60 ℃, it is recommended to heat it slowly.
・ Be careful not to overheat the eggs.
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