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小松菜しゃきしゃき、卵ふんわり【小松菜と卵の和風炒め】｜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】さんのレシピ書き起こし

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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】

チャンネル登録者数: 59.7万人
再生回数: 5,669.7万回
動画数: 143本

材料

Komatsuna : 1 bundle (200g)
生姜 : 1かけ
卵 : 2個
塩 : 少々
(A) Water : 50ml
(A) Soy sauce : 大さじ1
(A) Potato starch : 1/2 teaspoon
鰹節 : 1パック(4g)
ごま油(卵用) : 適量
ごま油(野菜用) : 適量

所要時間

30分

手順

1) Prepare for Japanese mustard spinach 01:26
Cut off the dirty roots of Japanese mustard spinach.
Cut into 3 cm to 4 cm width.
Place the leaves, the center and the core separately.
Tear off the root part by hand and wash with water.
2) Prepare for ginger 03:36
Cut the bottom and stabilize.
Cut into thin slices and arrange them diagonally.
Cut into julienne from the edge.
3) Prepare the eggs 04:30
Break the egg into the container.
Add salt and dissolve.
4) 合わせ調味料を作る 05:06
容器に(A)を入れて混ぜる。
5) 炒める 06:01
Put sesame oil in a frying pan that has been heated over heat.
Tilt the frying pan toward you and put 3 in the place where there is sesame oil (for eggs).
Mix well, fry half-cooked and take out.
Add sesame oil (for vegetables) and 2 and stir-fry to bring out the aroma.
Add the core of 1 and fry lightly.
Add the middle part of 1 and fry lightly.
Add the leaf part of 1 and fry lightly.
Add 4 and fry.
Put the eggs back in and fry.
Turn off the heat and add dried bonito flakes.
Fry the whole.
6) 盛り付ける 09:51
お皿に盛る。

Point

・ Wash komatsuna in advance.
・ Komatsuna is placed separately because the way heat is applied differs depending on the part.
・ Ginger may be grated, but the scent will be enhanced by shredding it.
・ In step 5, put water in a frying pan, heat it, and evaporate it to raise the temperature.
・ When you put the egg in step 5, tilt the frying pan to make it the same depth as the wok, and the texture of the egg will be good and delicious.
・ Komatsuna can be eaten raw, so you don't have to fry it well.
・ By adding potato starch to the combined seasoning, it becomes thicker and the taste is entwined with Japanese mustard spinach.