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식탁일기 table diary Time required : 110minutes
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Plum shirasu scorched rice | Transcription of Kumano Marginal Shokudo's recipe
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Ingredients
- cooked rice : 1 go
- 梅干し : 2個
- (A) Sesame oil : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) Sesame seeds : 小さじ1
- ネギ : 適量
- 釜揚げしらす : 40g
- 大葉 : 4〜5枚
Time required
30minutes
Procedure
-
1)
Prepare for pickled plums
00:39
Pour the pickled plums with a knife and take out the seeds.
Finely chop. -
2)
Make seasonings
01:17
Put 1 and (A) in a bowl and mix to dissolve.
-
3)
Mix the rice
02:01
Put rice in 2 and mix evenly.
Add green onions and mix. -
4)
大葉の下準備をする
02:46
Cut off the stem of the perilla and cut it into small pieces.
Put in 3.
Cut the leaf part in half vertically and roll it on top of each other.
slice thinly. -
5)
焼く
03:50
フライパンに3を入れ、丸く形を整える。
弱火にかける。
フライパンをゆすって均等に火を入れる。
釜揚げしらすを乗せる。 -
6)
盛り付ける
05:14
5をまな板に取り出す。
お好みの大きさに切る。
お皿に乗せる。
4の葉の部分を乗せる。
Point
・ Use sweet and tender plum meat.
・ Use cooked rice.
・ Add green onions as you like.
・ Use fried shirasu instead of dried shirasu.
・ If you are afraid to shake the frying pan during step 5, change the position of the frying pan and heat it evenly.
・ Kamaage shirasu may be mixed with rice and baked.
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