煮物（鶏肝の塩煮）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Steamed egg custard style with enoki mushrooms
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Ingredients
- Enoki : 1 bag
- 卵 : 3個
- (A) 白だし : 50ml
- (A) うま味調味料 : 少々
- (A) 水 : 150ml
- 青ねぎ : 適量
Time required
30minutes
Procedure
-
1)
Cut enoki mushrooms
00:55
Cut off the enoki mushroom and cut it into 3 equal parts.
-
2)
Make egg juice
01:14
Melt the eggs, add (A) and mix.
-
3)
To heat
01:37
Heat a frying pan and add enoki mushrooms and egg juice.
Mix the whole, cover and heat on low heat for 15 minutes. -
4)
仕上げる
02:00
卵に火が通ったら、刻んだ青ねぎを散らして完成。
Point
・ A frying pan with a diameter of 20 cm is recommended.
・ Mentsuyu may be used instead of white soup.
・ It is also recommended to use shimeji mushrooms and maitake mushrooms instead of enoki mushrooms.
・ If you like, it is recommended to add crab sticks and shirasu.
・ When cooking for one person, use a small frying pan.
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