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[Uma Miso Sasami] Moist and soft with hot cooking ｜ kattyanneru / Katchanneru's recipe transcriptionお気に入りに追加
- Chicken fillet : 4 bottles (200-250g)
- きゅうり : 1本
- 刻み小ねぎ : 適量
- 一味唐辛子 : 適量
- (A) Mirin : 大さじ2
- (A) Sugar : 大さじ1
- (B) Miso : 大さじ1
- (B) Sesame seeds : 小さじ2
- (B) Mayonnaise : 小さじ2
- (B) Kneaded mustard : 小さじ1
- (C) Hot water : 1L
- (C) Sake : 1 tablespoon
- (C)塩 : 小さじ1/2
Make miso sauce
Put (A) in a heat-resistant bowl and heat in a microwave for 40 seconds to remove alcohol.
When the sugar has melted, add (B) and dissolve.
Prepare chicken breast
Make a cut on the side of the streak in the center of the chicken breast.
Place the back of the knife on the muscle and slide it to remove the muscle.
Put (C) in a pan, bring to a boil again, and turn off the heat.
Add chicken fillet, cover and leave for 8 minutes.
Take out in ice water and remove the rough heat.
Wipe off the water with kitchen paper and loosen it to a size that is easy to eat.
Cut the cucumber into julienne and serve on a plate, then serve 2 chicken breasts on top.
Sprinkle the miso sauce of 1 and sprinkle with chopped small onions and chili peppers as you like.
・ A recipe that can be easily made by simply putting the stripped scissors in hot water and leaving it to stand.
・ Chicken fillet can be easily loosened by using a fork.
・ By putting chicken breasts in boiling water and leaving them to stand, the chicken breasts will be cooked to the middle by preheating, and the excess water in the chicken breasts will not be removed, resulting in a moist and soft finish.
・ If you like miso with a low sweetness, make it with 2 to half a teaspoon of sugar.
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