Crème au chocolat (bitter chocolate crème au chocolat)｜Hôtel de Mikuni's recipe transcription
Hotel de Mikuni Time required : 20minutes
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Nagaimo-yaki｜Transcription of Kumano Kyokai Shokudo’s recipe
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Ingredients
- Nagaimo : 15cm
- かつお粉 : 大さじ1
- 醤油 : 大さじ1/2
- 小ネギ : 2本
- チーズ : 30g
- 醤油（タレ用） : 小さじ1
- Honey (for sauce) : 小さじ1
- Sesame oil (for sauce) : 小さじ1
- Tube garlic (for sauce) : 少々
Time required
30minutes
Procedure
-
1)
Crush the long potatoes
00:14
Put long potatoes and bonito powder in a seasoning bag and beat it with a rolling pin to crush it.
-
2)
Add cheese
02:09
Cut the green onions in half. Add shredded cheese to the seasoning bag.
-
3)
Bake the dough
02:59
Add oil to a frying pan, spread the long potatoes, put the green onions on top and bake.
-
4)
裏返す
03:59
底に焼き色がついたら裏返して両面焼く。
-
5)
タレを作る
04:12
チューブにんにく、醤油、蜂蜜、ごま油を混ぜ合わせる。
-
6)
仕上げる
05:16
お皿に長芋焼きをのせて完成。
Point
・ You may use fine-grained soup stock or white soup stock instead of bonito powder.
・ Use your favorite cheese such as sliced cheese.
・ You can make it without small green onions and cheese.
・ If you like, you can add spices such as wasabi and ginger to the sauce.
・ The amount of long potatoes is 15 cm, and about 450 g is used.
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