パスタ（ナポリタン）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
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Boiled peas with eggs | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen
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Ingredients
- Pea : 100g (net)
- 高野豆腐 : 40g
- 玉ねぎ : 1/4個
- 卵 : 2個
- (A) Water : 250ml
- (A) Soy sauce : 大さじ1/2
- (A) Mirin : 大さじ1/2
- (A) Cooking sake : 大さじ1
- (A) Sugar : 大さじ1
- (A) Dashi stock : 小さじ1/2
- 塩 : 小さじ1/2
Time required
30minutes
Procedure
-
1)
Cut the onions
01:32
Slice the onion along the fiber.
-
2)
Melt the egg
01:47
Break the egg into a bowl and lightly melt it.
-
3)
Boil the peas
02:23
Remove the beans from the pea pods.
Boil water in a pan and add salt and beans.
Boil for about 2 minutes, open in a colander and drain. -
4)
具材を煮る
03:29
フライパンに（A）、高野豆腐、玉ねぎを入れる。
中火にかけて沸騰させ、蓋をして弱中火で3分煮る。 -
5)
仕上げる
04:29
Add peas, cover and simmer on low medium heat for 5 minutes.
Add eggs in 3 portions, turn off the heat and cover.
When the egg has hardened, it is complete until it is as firm as you like.
Point
・ If you use Koya-dofu that needs to be rehydrated, it is recommended to do it in advance.
・ Light soy sauce is recommended for soy sauce.
・ Boil the peas for a softer texture.
・ Eggs should be mixed lightly so as to cut the stiffness.
・ It is recommended to use regular tofu instead of Koya tofu.
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