丼（ナスの蒲焼き丼）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 20minutes
#Japanese food
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#For adults
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#とうもろこし
Corn Rice | White Rice.com Channel's Recipe Transcription
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Ingredients
- Rice : 2 go
- corn : One
- Salt (natural salt) : 1 tsp and 1/3 tsp
- Liquor : 1/2 tbsp (if you like)
Time required
10minutes
Procedure
-
1)
Prepare
01:08
Peel the corn, cut off the roots, and cut it in half to make it easier to peel.
-
2)
Peel the corn
01:19
Place the corn vertically on a cutting board to stabilize it, and while rotating it, cut off the fruit around the core with a kitchen knife. Alternatively, hold the corn cut in half or three equal parts in your left hand and peel off the fruit in the same way as a wig.
-
3)
Cook rice with corn
02:14
If it is a rice cooker, transfer the sharpened rice to the inner pot of the rice cooker and add water up to the 2nd scale. After soaking in water for 30 minutes to 1 hour, add a certain amount of salt and mix gently to dissolve. After that, spread the corn and core on top and cook the rice.
-
4)
Sprinkle sake
03:24
When the rice is cooked, take out the core and mix it gently from the bottom. If you like, sprinkle about 1/2 tablespoon of sake on the whole and steam.
Point
・ When using smooth refined salt, reduce to about 1 teaspoon.
・ It is okay to reduce the amount of corn for 2 go of rice to about 1/2, but if you have 1 go, it will be more delicious with plenty of ingredients.
・ Be careful not to hurt your hands when peeling the fruit in the same way as a wig! Be careful, especially when the fruit is gone, as the knife will lighten.
・ If you cook in the rice cooker's rice course, you can omit the flooding, but if you have time, it is recommended to cook in the regular course after flooding.
・ By adding sake to the cooked product, the richness and flavor are added and the taste is deepened.
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