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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】

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Ingredients

Cucumber : One
塩(塩もみ用) : 少々
(A)卵 : 2個
(A)塩 : 1つまみ〜2つまみ
(B) Mackerel boiled can : 1缶
しょうが : 1かけ
(B) Sugar : 大さじ1/2
(B) Soy sauce : 大さじ1/2
ご飯 : 適量
紅生姜 : 適量
Ponzu soy sauce : 適量
オリーブオイル : 適量

Time required

60minutes

Procedure

1) Make cucumber salt fir 01:23
Peel the skin in several places and cut into small pieces.
Transfer to a bowl, add salt (for salt fir) and sprinkle lightly.
Leave for 5 minutes and squeeze the water.
2) Make egg juice 03:09
Break the egg into a bowl and add (A) to melt.
3) Make roasted eggs 03:52
Put the frying pan on the fire.
When the temperature rises, add olive oil and add 2.
Turn off the heat, mix and cook with residual heat.
Take it out.
4) さばそぼろを作る 05:23
Grate (B) and ginger into a frying pan.
Mix while crushing over heat.
When the water is gone, reduce the heat and fry until it becomes lumpy and turn off the heat.
5) ご飯を混ぜる 08:02
ご飯を4に入れて混ぜる。
6) 盛り付ける 08:52
Serve 5 on a plate and put 1, 3 and pickled ginger on it.
Sprinkle ponzu soy sauce.

Point

・ When melting the egg in step 2, melt it like cutting white meat.
・ In step 3, put a small amount of water (outside the amount) in a frying pan and evaporate, then the temperature will rise.
・ Olive oil may be replaced with salad oil.
・ Use mackerel cans with juice.
・ The scent of ginger is enhanced by using the whole skin.
・ During step 4, fry until the bottom of the frying pan is dry.
・ The mackerel soboro can be stored in a storage container for 4 to 5 days in the refrigerator.
・ Use cooked rice.
・ Ponzu soy sauce makes the taste of vinegared rice.