炒め物（えのき漬け）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
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Eel egg and rice bowl ｜ Party Kitchen ――Recipe transcription of party kitchen
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Ingredients
- eel : 2 tails
- Leek : Two
- Sliced dried shiitake mushrooms : 15g
- water : 600ml
- soy sauce : 90ml
- sweet sake : 90ml
- egg : 8 pieces
- rice : 1000g
- Nori seaweed : Appropriate amount
- Trefoil : Appropriate amount
- Japanese pepper : Appropriate amount
Time required
30minutes
Procedure
-
1)
Return the dried shiitake mushrooms
00:31
Put dried shiitake mushrooms in 600 ml of water and leave in the refrigerator for at least 1 hour.
-
2)
Prepare
00:53
Cut the green onions diagonally.
Cut the eel into bite-sized pieces. -
3)
Make sauce
01:40
Put mirin, soy sauce, and dried shiitake mushrooms in a frying pan together with the juice and heat to boil.
-
4)
Add green onions and eels and simmer.
02:00
When it comes to a boil, add the green onions, and when it becomes soft, add the eel.
Cover and simmer for 5-10 minutes until the eels are tender. -
5)
Close with an egg
02:22
Break the egg into a bowl and melt it.
When the eel becomes soft, remove the lid and pour in the beaten egg.
Shake the frying pan from time to time and turn off the heat when it is half-cooked. -
6)
Finish
03:05
Place the rice on a bowl and sprinkle with chopped seaweed and trefoil.
Sprinkle with Japanese pepper if you like.
Point
・ The umami component of shiitake mushrooms and the umami component of eels have a synergistic effect that makes them more delicious. Stew together to make it more delicious.
・ When binding with an egg, use chopsticks to pour it into a thread and finish it into a soft egg without touching it as much as possible.
・ Dried shiitake mushrooms can be used as a sauce together with the reconstituted juice to create a delicious finish.
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