揚げ物（はんぺんハムチーズフライ）｜ 料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
Ochazuke ｜ Kuromitsu Kinako KITCHEN's recipe transcription
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Ingredients
- kelp : 2 sheets
- Katsuobushi : One bite
- Liquor : a little
- Light soy sauce : a little
- Dark soy sauce : a little
- salt : Appropriate amount
- Trefoil : 3
- Salt kelp : as you like
- rice : 1 cup
- Salted plum : 1 grain
- Shredded Nori Laver : Appropriate amount
Time required
8minutes
Procedure
-
1)
Take the dashi stock
00:21
Put kelp in a pot of water, and when it boils, add dried bonito flakes. Turn off the heat as soon as you put the dried bonito, and remove it when the dried bonito sinks.
-
2)
Flavor
00:41
Put your favorite amount of soup stock in a small pot, and add sake, light soy sauce, and dark soy sauce. If tasting and the taste is light, add salt.
-
3)
Sprinkle soup stock on rice
01:40
Cut the trefoil into 3 cm widths. Place salted kelp on a bowl of rice and sprinkle with 2 soup stock.
-
4)
Complete with toppings
02:04
Completed by topping 3 with dried plums, chopped seaweed, and trefoil.
Point
・ It is a perfect dish for breakfast.
・ Because it is made from bonito and kelp, the aroma and deliciousness will be wonderful.
・ When seasoning, please try tasting and adjust the taste. The thickness of soup is just right.
・ Put your favorite ingredients such as salmon and cod roe.
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