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Tori suki bowl | Transcription of the recipe of Kuma no Marginal Shokudo

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Ingredients

Chicken thigh : 1 sheet
ネギ : 1/2～1本
Firm tofu : 1/2丁
醤油 : 大さじ3
砂糖 : 大さじ2
みりん : 大さじ1
水 : 100ml
油 : 適量
ご飯 : お茶碗1杯
卵 : 1個

Time required

30minutes

Procedure

1) mix seasoning 00:16
Put water, sugar, soy sauce and mirin in a cup and mix until the sugar dissolves.
2) cut green onions 00:59
Cut the white part of the leek into bite-sized pieces, and cut the green part diagonally.
3) cut firm tofu 01:26
Cut the halved firm tofu into 5 equal parts and place them on paper.
4) 鶏もも肉を切る 01:45
鶏もも肉を一口大に切る。
5) 焼く 02:20
フライパンを弱火にして油を入れ、皮目の方から焼いていく。
横にネギの白い部分、木綿豆腐を並べて同時に焼いていく。
先にネギを裏返してから、木綿豆腐も裏返していく。
鶏もも肉は皮に焼き目が付いたら裏返す。
6) 調味料を入れる 04:05
全て裏返したら1を入れて3～5分煮る。
ネギの青い部分も加えて煮込む。
7) ごはんを用意する 04:47
ごはんに生卵を入れてよく混ぜておく。
8) 盛り付ける 05:31
ごはんの上に6を盛り付けてタレをかけたら完成。

Point

・In the video, 1/2 green onion is used, but you can use more.
・The firm tofu in 3 does not need to be drained.
・In the video, one chicken thigh is used, but you can use two.
・Cut the chicken thighs into pieces that are large enough to be fried. It is possible to cut easily by cutting from the body instead of the skin.
・When grilling chicken thighs, if you suddenly raise the temperature to a high temperature, the skin will shrink. A little bit of oil is fine as the fat from the chicken thighs comes out easily.
・In step 5, grill the green onions and cotton tofu in chicken thigh fat to make them fragrant.
・If you don't like raw eggs, you can put them in a frying pan without mixing them into the rice and boil them to make a soft-boiled egg.