生姜焼き（鶏むね肉の生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
#Japanese food
#pottery
#Appearance
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Rice
きりたんぽ｜Cooking with Dogさんのレシピ書き起こし
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- 439本
Ingredients
- brine : Appropriate amount
- ご飯 : 300g
- サラダ油 : 適量
Time required
20minutes
Procedure
-
1)
Crush the rice
00:17
Wet the tip of a cotton swab with salt water and crush the rice.
-
2)
Make Kiritanpo
00:40
Roll about 100g of rice, stab it into a stick and stretch it into a stick of 15 to 16cm.
Wet the cutting board with salt water and roll it to flatten the surface. -
3)
Finish
01:54
Lightly coat the frying pan with cooking oil and heat.
Arrange 2 and take them out when the surface is browned.
Lightly tap the rice with your palm and remove the stick to complete.
Point
・ The salt water should be a little salty.
・ Prepare freshly cooked rice.
・ When crushing the rice, do so until a little grain remains.
・ If there is no stick, roll it up to shape it.
・ If you like, it is recommended to add walnut miso or sesame miso.
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