教科書通りの基本の親子丼【初心者向け】

教科書通りの基本の親子丼【初心者向け】

Divide chicken thighs into 3 equal parts. Cut into small pieces. By cutting into small pieces, the taste will be easily absorbed and the fire will be easier to set. Season with a pinch of salt and 1 tablespoon of cooking liquor. Knead with salt to bring out the flavor of the meat, and the sake eliminates the odor and softens the meat . Let the meat sit for about 30 minutes. Carefully boiled from the low temperature in the thermal power of about a little weaker than medium heat you put between them does not put still fire to leave off the leek water 3 tablespoons mirin 1 tablespoon this soup a pinch frying pan to remain green onions and meat of this low-temperature state I will continue. Here, let the sweetness of the umami mirin soup stock penetrate into the meat. If one side is cooked, turn it over. 1 tablespoon of soy sauce When it boils, reduce the heat and heat it . It’s a medium low heat! Today , mix the eggs as if you were mixing only two whites, and then mix the yolks as if they were cracked. First, put the white meat in the main. Since the temperature at which the white meat and the yolk are cooked is different, put the white meat first and let the soup stock absorb the umami, and then put the yolk.

基本の親子丼の作り方です！

＃親子丼　＃HoccoriTV 　＃鶏肉

肉用調味料
塩ひとつまみ
料理酒 大さじ1
30分ほど置いておく

ソース
水大さじ3
みりん 大さじ1
だし（大さじ

肉をひっくり返した後
しょうゆ 大さじ1

卵2個