南蛮漬け（鶏むね肉の南蛮漬け）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 25minutes
Asparagus Mabushi Rice | Kuma no Kyoukai Shokudo-san's Recipe Transcription
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Ingredients
- Rice : 2 go
- アスパラガス : 3本
- 塩 : 小さじ1/2～1
Time required
70minutes
Procedure
-
1)
Prepare
01:00
Add a little salt to the rice and cook with a rice cooker.
Cut the root of asparagus, peel about 5 cm from the root with a peeler, and slice it diagonally.
Put asparagus in a bowl, add about 1/2 teaspoon of salt and sprinkle.
Cover with kitchen paper and leave in the refrigerator for at least 15 minutes. -
2)
Combine asparagus and rice
03:50
Drain the asparagus with kitchen paper.
When the rice is cooked, mix it gently, add asparagus and mix.
Keep warm for a few minutes in a rice cooker and steam.
Point
・ Asparagus may be sliced into thick slices of about 5 mm.
・ When cutting asparagus, leave the tip of the asparagus uncut.
・ After combining asparagus and rice, you can keep it warm and eat it as it is without steaming. Be careful when steaming for a long time as the asparagus will lose its chewy texture.
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