丼茶碗蒸し

丼茶碗蒸しは手軽で栄養価が高く、家族に喜ばれる一品です。
具材の組み合わせや調理法を工夫すれば、忙しい日常でも簡単に準備できます。

たんぱく質やビタミン、ミネラルが豊富で、健康的な食事として推奨されます。
蒸し調理なので油脂量も抑えられ、バランスの取れたメニューです

Tamago-donburi mushi is a convenient and nutritious dish that is sure to please the whole family.
With a little creativity in ingredient combinations and cooking methods, it can be easily prepared even on busy days.

Rich in protein, vitamins, and minerals, it is recommended as a healthy meal option.
Since it is steamed, the amount of oil is also kept low, making it a balanced menu choice.

【材料】

卵　4個
水　700㏄
鶏ガラスープの素　大さじ1

薄口醤油　大さじ1
塩　適量

ごま油　大さじ1
豚ひき肉　100g
長葱　1本　※みじん切り

麵つゆ　小さじ1

小葱　適量

【作り方】

蒸し器にお湯を沸かしておく

鍋に水700㏄と鶏ガラスープの素を入れて溶かしておく

ボールに卵を割りほぐして、冷ましておいた鶏ガラスープを入れ
薄口醤油大さじ1と塩適量入れて良く混ぜてザルで濾す

フライパンにごま油を入れ中火にかけ豚ひき肉とみじん切りした葱を炒めて
麺つゆ小さじ1で味を付ける

丼に炒めた豚肉を入れて濾した卵液を流し入れ、蒸し器に掛ける
最初は強火で5分蒸し、弱火にして20分～25分蒸す

箸で刺して出てきた汁が濁ってなければ出来上がり

仕上げに小口切りの葱を散らす

※茶碗蒸しに入れる具在はなんでもOK　エビやかまぼこ

[Ingredients]

4 eggs
700ml water
1 tablespoon chicken soup stock powder
1 tablespoon light soy sauce
Salt, to taste
1 tablespoon sesame oil
100g ground pork
1 green onion, finely chopped
1 teaspoon noodle soup base
Green onions, for garnish

[Instructions]

Prepare a steamer with boiling water.
In a pot, dissolve the chicken soup stock powder in 700ml of water.
In a bowl, beat the eggs, then add the cooled chicken soup stock, 1 tablespoon of light soy sauce, and salt to taste. Mix well and strain through a sieve.
Heat sesame oil in a frying pan over medium heat. Stir-fry the ground pork and finely chopped green onion. Season with 1 teaspoon of noodle soup base.
Place the stir-fried pork in a bowl, pour the strained egg mixture over it, and place it in the steamer.
Steam over high heat for 5 minutes, then reduce the heat to low and steam for 20 to 25 minutes.
Once cooked, check with a chopstick to see if the liquid that comes out is clear.
Garnish with chopped green onions before serving.

*You can use any ingredients you like in the tamago-donburi mushi, such as shrimp or fish cake.