南蛮漬け（ささみの南蛮漬け）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 30minutes
Teriyaki chicken｜Miki Mama Channel's recipe transcription
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Ingredients
- 鶏もも肉 : 1枚
- 片栗粉 : 大さじ1/2
- サラダ油 : 小さじ1/2
- 醤油 : 1 and 1/2 tablespoons
- みりん : 1 and 1/2 tablespoons
- 酒 : 1 and 1/2 tablespoons
- 砂糖 : 大さじ1
Time required
10minutes
Procedure
-
1)
片栗粉をまぶす
03:03
鶏もも肉に片栗粉をまぶす。
-
2)
焼く
03:52
Put it in a frying pan with the skin down, heat it over high heat, sprinkle it with oil, cover it, and steam it.
If you hear a sound on the way, reduce the heat to medium heat and steam for 5 minutes on each side. -
3)
仕上げる
06:02
Wipe off the oil from the frying pan, turn off the heat, add soy sauce, sake, mirin, and sugar in that order, heat on medium heat, and entangle the chicken with sauce for about 1 minute to complete.
Point
・ The ratio of soy sauce: sake: mirin: sugar is 1.5: 1.5: 1.5: 1.
・ When sprinkled with potato starch, the sauce gets entangled well and traps the gravy, so it is soft even when cooled.
・ The ratio of sprinkling potato starch is about 1/2 tablespoon for 300g of meat.
・ By covering and steaming, the fire will pass faster and the finish will be delicious.
・ When entwining the sauce, wipe off the oil well before entwining the sauce to make it easier to entangle.
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