レシピ

Okoge nabe

おこげ鍋

使用製品:花三島 7号

For 1~2 people

burnt rice 4sheets
shrimp 4pcs
dried shitake mushrooms 2pcs
carrot 1/5pc
boiled bamboo shoots 30g
quail's egg 2pcs
snow peas 10g
ginger 1/2pc

soup

water 1cup
chicken cube 1/2tsp.

A

salt 1/2tsp
sugar 1 tsp.
soy source, cooking sake, vinegar 1/2tsp

B

corn starch 2 tsp.
water 4 tsp.
vegetable oil 1Tbs
  1. Soak dried mushrooms in water until tender and drain lightly. Cut the stem off and slice into half. Slice thinly bamboo shoots, carrot into 5cm rectangles.
  2. Slice snow peas into half, put in boiled water quickly and cool in water. Chop ginger into small pieces.
  3. Devein shrimp and remove shell, rinse with salted water
  4. Fry ginger with vegetable oil in a frying pan until fragrant, fry carrot, mushroom and bamboo shoots.
  5. Add soup, after boiled season with A.
  6. When vegetables become tender, add shrimp and quail's egg and boil quickly, then add B to thicken the soup
  7. After boiled 6., add snow peas.
  8. Put burnt rice in pot and heat over flame. When burnt rice turns golden brown, pour 7. and serve hot.
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