Round kitchen Time required : 5minutes
にんじんしりしり|Cooking with Dogさんのレシピ書き起こし
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Ingredients
- Carrots : 1 bottle (about 120g)
- ツナ缶(オイル漬け) : 40g
- 卵 : 1個
- ごま油 : 小さじ1
- 水 : 適量
- 醤油 : 小さじ1/2
- 塩 : 適量
- かつお節 : 適量
Time required
20minutes
Procedure
-
1)
Cut carrots
00:17
Cut the carrots into julienne.
-
2)
Fry carrots
01:08
Put tuna can oil and sesame oil in a frying pan.
Heat over heat, add carrots and water and fry. -
3)
Add tuna and seasonings
01:50
When the carrots are tender, add the tuna and fry.
Add soy sauce and salt and fry while blending into the whole. -
4)
仕上げる
02:19
卵に塩を加えて溶きほぐし、3に加えて混ぜる。
かつお節を加え、軽く混ぜたら完成。
Point
・ Carrots may be shredded with a slicer.
・ Katsuobushi does not have to be used.
・ When cooking for lunch, cook the eggs well.
・ It is also recommended to use chikuwa instead of tuna.
・ Adjust the amount of soy sauce by watching the situation.
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