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As a side dish of rice! Egg binding of peas | Easy recipe at home related to cooking researcher / Recipes transcribed by Yukari's Kitchen

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材料

  • 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

所要時間

30分

手順

  1. 1) Cut the onions 01:32

    Slice the onion along the fiber.

  2. 2) Melt the egg 01:47

    Break the egg into a bowl and lightly melt it.

  3. 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. 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. 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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