【ふわとろ】シンプルで美味しい天津飯｜「中華旬彩森本」森本シェフから学ぶ、家庭で簡単中華。

【ふわとろ】シンプルで美味しい天津飯｜「中華旬彩森本」森本シェフから学ぶ、家庭で簡単中華。

and baking powder, which is the key in today’s recipe. Hello everyone! Here’s Morimoto from Chuka Shunsai Morimoto in Osaka. Today, I will show you an easy recipe for making tender tenshindon that anyone can make. The key to today’s recipe is baking soda and potato starch. And normally, you would cook the eggs on both sides when making tenshindon, but that tends to make the eggs too hard, and sometimes it can be difficult to put them on top of the rice. So today, we’ll make it like an omurice. Now let’s get started. First, cut sweet pickled ginger (10g) into thin strips. We’ll put this on top of the tenshindon at the end. Crack 2 eggs into a bowl. And we’ll season the eggs. First, add a little salt. Tenshindon has flavor in the starchy sauce, so we only add a little salt here. Then, add a little sugar and baking powder, which is the key in today’s recipe. We’re adding baking soda because it can make the eggs swell up, like with baking powder. And add a little starch dissolved in water to prevent dripping from the eggs. Because we’re making tender tenshindon, the eggs tend to release some water. So we add the starch mixture to absorb the water that comes out when they’re cooked. We’re also adding this much fresh cream to enrich the taste. Then mix them together. Aerate the mixture to make it even fluffier. It’s not really a good idea to filter the eggs, so just mix them to aerate the mixture. Now we’re ready to go. First, we’ll make the starchy sauce. Here, I have chicken soup. Add a little salt. A little MSG and 10g of oyster sauce. We’re first making the sauce so that we can serve it before the eggs harden. Turn it down to a low heat and add starch dissolved in water. A little more. If you add the starch over high heat while the mixture is boiling, it may become a little lumpy, so reduce the heat to low before thickening with the starch mixture. Add just a little more starch. Now we’ll cook the eggs. Here I have a mini frying pan I got from a dollar store. It’s just so perfectly sized for tenshindon. Add about 2 tbsp of oil. Then, add the eggs to it. Bring the egg liquid that is being cooked outside to the inside. Keep stirring until halfway through, as you would with scrambled eggs. Once it gets here, add a dash of oil. This will keep it from sticking when we take this out. [Put it on the rice.] Pour the sauce over it. Lastly, put the sweet pickled ginger on top. And now, the tender tenshindon is ready to eat. [Now let’s eat!] [The eggs aren’t running down at all!] Yeah, that is the power of starch mixture. [It’s very tasty.] [I noticed the sauce is a little different.] [What I usually eat has a sweet sauce over it, but this one has oyster sauce, and that’s what makes it delicious.] I made it simple and salty so that the flavor and aroma of the oyster would really come forward. [Thank you very much for today.] Thank you too.

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪の心斎橋に店を構える、「中華旬彩森本」の森本シェフから、家庭で簡単に作れる「ふわとろ食感」の天津飯を教えて頂きました。

■分量
卵 ２個
ご飯 200ｇ
ガリ 10ｇ
塩 少々
砂糖 少々
胡椒 少々
生クリーム 少々
水溶き片栗粉 適量
重曹またはベイキングパウダー 少々
鶏がらスープ 適量
チキンパウダー 少々
オイスターソース 10ｇ
豆板醤 お好みで
サラダ油 大さじ2 ＋ 適量

ポイントはほんの少しの重曹と、卵の中に入れる水溶き片栗粉です。
是非、お試しください！

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・酒中花空心 大澤シェフから学ぶ「コリコリ食感！？天津飯」
　https://youtu.be/BuYZrlVHUKs
・桜会 満田シェフから学ぶ「だし巻きオムライス」
　https://youtu.be/gV9mNEfTWV8
・中華銘菜圳陽　山田シェフから学ぶ「鶏とアンチョビの炒飯」
　https://youtu.be/DX6cZ2SQ9SQ

★他チャンネルオススメ動画
・料理研究家リュウジの「とろとろ天津飯」
　https://www.youtube.com/watch?v=5gtuGr1oY9g
・中華の鉄人 脇屋シェフの「天津丼」Chef Ropiaコラボ
　https://www.youtube.com/watch?v=Q1UsQtuflF0
・中華シェフの今日の賄い「天津飯」
　https://www.youtube.com/watch?v=Ry8ZHsC7vQc

◇中華旬彩森本
https://mandarin-restaurant-2338.business.site/

大阪市中央区心斎橋筋１丁目４−１４
燕京ビルB1F
■ランチタイム
11:30~15:00　※最終入店14：30
■ディナータイム
18:00~22:00　※最終入店は21:30

・御堂筋線心斎橋駅6番出口より徒歩2分

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#中華＃天津飯＃ふわとろ