(低糖質ダイエット)お鍋で失敗なく作れる「口当りなめらかな茶碗蒸し」の作り方

(低糖質ダイエット)お鍋で失敗なく作れる「口当りなめらかな茶碗蒸し」の作り方

Today, I would like to introduce you to chawanmushi, which has a smooth texture and melts quickly. Even if you don’t have a steamer, you can easily make very delicious chawanmushi. Please take a look until the end. First, take the Japanese dashi stock. Put a handful of dried bonito in boiling water and turn off the heat. Leave it for 5 minutes. When the Japanese soup stock is ready, strain it with a fine-grained colander and weigh 450 ml. I use bonito broth today, but you can change it to your liking, such as kelp broth or granule broth. Add soy sauce, mirin, and salt to 450 ml of Japanese soup stock and let it cool. Peeled shrimp is thawed and the devein shrimp. Rinse it, soak it in boiling water, and drain when the color changes. Cut shiitake mushrooms into thin slices. Break the egg into a bowl and mix until the egg whites are gone. Add cold Japanese soup stock and mix. If the Japanese soop stock is hot, the eggs will not harden, so keep it cool to the extent of 40C/104F. Rub once with a fine-grained colander or tea strainer. With this effort, the mouthfeel becomes very smooth. Put shrimp, shiitake mushrooms and ginkgo nut in a bowl. Boil the raw ginkgo nut biloba. Cut the trefoil into 2 cm lengths. Add egg juice until the 8th minute of the bowl. If you add too much ingredients, water may come out and the eggs may not harden.We recommend about 20% of the ingredients for the bowl. Boil about 3 cm of hot water in a pot and put a bowl in it. Immediately cover and heat on medium heat for 1 minute and on low heat for 8 minutes. Put a lid on the container to prevent steam and moisture from entering. If you don’t have a lid, cover it with aluminum foil. Turn off the heat, put the trefoil on it, and leave it for 5 minutes with residual heat. If the eggs are not solid at this point, heat them over low heat until they harden. That’s it done. It will be soft and plump like this. It is recommended to heat it in a timely manner so that you can serve chawanmushi at an appropriate temperature. Even in the case of a steamer, put it on when plenty of hot water boils. Cover with a cloth and steam on high heat for 2 minutes and low heat for 10 to 15 minutes. Egg juice is a ratio of 150 ml of Japanese soup stock to one egg. Please adjust according to the amount you want to make. You can easily make it by adding your favorite ingredients. If you keep the heat and heating time, you will get a smooth chawanmushi that melts in your mouth. If you heat it too much over high heat, it will bubbles are formed, so be careful. Finally the indredients.

ご視聴ありがとうございます。
今日は、口当たりがなめらかで、すっと溶けるような茶碗蒸しをご紹介します。
蒸し器が無くても美味しい茶碗蒸しが気軽に作れます。
料理研究家が、誰でも失敗なく作れるレシピをご紹介しています。

「おうちで本格パン焼けました」全国の書店、ネット書店で発売中です。
電子書籍もあります↓
https://amzn.to/2RYLYDU
レシピ本の解説動画はこちら↓

茶碗蒸し
（材料）４〜６個分
卵3個・だし汁450ml・醤油小さじ1・みりん大さじ1・塩小さじ2/3・むきエビ・シイタケ・銀杏・三つ葉少々

（鍋で蒸す場合）
中火１分→弱火８分

（蒸し器で蒸す場合）
強火２分→弱火１２分

器の大きさや鍋、蒸し器の容量によって多少の違いがあります

(Ingredients) 4 to 6 pieces
3 eggs, 450 ml of Japanese-style soup stock, 1 teaspoon of soy sauce, 1 tablespoon of mirin, 2/3 teaspoon of salt, peeled shrimp, shiitake mushrooms, ginkgo nut, a little trefoil

When steaming in a pot
Medium heat 1 minute → low heat 8 minutes
(When steaming in a steamer)
High heat 2 minutes → Low heat 12 minutes
There are some differences depending on the size of the bowl, the pot, and the capacity of the steamer.

Thank you for watching.
A cooking expert introduces recipes that anyone can make without failure.
I would like to enjoy homemade food with everyone in the world.

#和食
#茶碗蒸し
#ダイエット

チャンネル登録：https://www.youtube.com/channel/UCVsLICvumTGl8Q0z2erOCGw?sub_confirmation=1
やさいのひチャンネルの動画：youtube.com/c/yasainohi831
インスタグラム：https://www.instagram.com/foodsalon_yasainohi/
やさいのひ公式HP：https://www.yasainohi.net/