【黄身漬けしらす丼】冷凍卵で新食感！ねっとり濃厚な卵黄×出汁の旨み｜Shirasu Don with Dashi-Marinated Frozen Egg Yolk【Kondate Club】
Place raw eggs with their shells on in a zippered freezer storage bag.When raw eggs become solid, their volume will increase and the shells will break, so place them in a zippered storage bag to prevent the inside of the refrigerator from getting dirty.Place in the freezer and leave overnight. It takes a long time for the eggs to freeze, so freeze them for a whole day.Expose the frozen eggs in water and peel them.If you expose the frozen eggs under running water, the shells will come off smoothly.In this state, the yolks will also be removed. Since the egg whites are also frozen, you can easily remove the contents without breaking the yolks. Defrost the peeled eggs naturally. If the temperature is high, do not leave them at room temperature; instead, thaw them in the refrigerator. Pour the soup stock into a pot and turn on the heat. Add mirin, dark soy sauce, and salt. Bring to a boil, then turn off the heat and add the bonito flakes. Let it sit for about 5 minutes. After 5 minutes , strain it . When the eggs are half thawed, remove the whites and remove the yolks. As it thaws, the white will be raw and the yolk will be elastic. Add the yolk to the pickling sauce and let it sit for about 5 hours. Cut the shiso leaves into strips. Pour rice into a bowl and surround the shiso leaves. Place the whitebait in the center.Place a whole egg yolk and pour the pickled sauce over the whitebait.Freezing removes the moisture from the egg yolk, and the remaining proteins bond together, giving it a sticky, rich flavor.Keep it in the refrigerator for 3 days. Since it can be stored, you can make it in bulk and use it in a variety of dishes.It is also recommended for rice balls and salads.
【黄身漬けしらす丼】とろ〜り濃厚！冷凍卵で新しい和のごはん
卵を冷凍してから漬け込むと、ねっとり濃厚な黄身に変身！
しらすと出汁醤油の風味が絶妙に絡んだ、シンプルだけど贅沢な丼ぶりです。
Shirasu Don with Marinated Frozen Egg Yolk – Silky, Umami-Packed Japanese Rice Bowl
This bowl features whitebait (shirasu) topped with a frozen, then marinated egg yolk.
The result? A luxuriously creamy texture and deep dashi flavor.
Simple, elegant, and full of Japanese soul.
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【レシピ詳細はこの下に記載しています】
材料・手順はスクロールしてご確認ください。
Full recipe below – scroll down for ingredients & instructions!
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New recipes every Friday at 7PM JST!
Kondate Club offers seasonal and soulful Japanese recipes for everyday meals and special occasions.
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【材料】
卵 6個
釜揚げしらす 100g
大葉 ４枚
ごはん 二膳分
出汁 100cc
みりん 大さじ3
濃口醤油 大さじ2
塩 小さじ1/4
鰹節 5g
【作り方】
[前日]
①生卵を殻つきのまま、蓋付き保存容器やジッパー付き冷凍保存袋に入れてひと晩冷凍する
[当日]
② 凍った状態で殻をむき、自然解凍する
※気温・室温が高いときは常温放置せず、冷蔵庫で解凍してください
③鍋に、出汁・みりん・濃口醤油・塩を入れ、火にかける。一煮立ちすれば火を止め、鰹節を入れる。そのまま5分程置き、濾しておく
④白身を取り、黄身を取り出す。漬けダレに黄身を入れ、5時間程置く。
⑤器にご飯をよそい、大葉を周りに散らす。しらすを乗せ、まんまる卵黄を乗せる
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◆映像・制作
市川 大地
#黄身漬け #しらす丼 #冷凍卵 #丼ごはん #卵料理 #Donburi #ShirasuBowl #FrozenEggYolk #JapaneseRiceBowl #KondateClub
#japanesefood #料理動画 #和食レシピ #卵レシピ #盛り付け #ヘルシーレシピ #献立 #cooking #卵 #eggrecipes #eggdishes #しらす #しらす丼 #卵黄