Anda sedang mencari inspirasi resep Kuwayaki and Tamago with Mushroom Rice yang unik? Cara membuatnya memang susah-susah gampang. Jika keliru mengolah maka hasilnya tidak akan memuaskan dan justru cenderung tidak enak. Padahal Kuwayaki and Tamago with Mushroom Rice yang enak harusnya sih memiliki aroma dan rasa yang mampu memancing selera kita.
Banyak hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari Kuwayaki and Tamago with Mushroom Rice, mulai dari jenis bahan, selanjutnya pemilihan bahan segar, sampai cara membuat dan menyajikannya. Tidak usah pusing kalau ingin menyiapkan Kuwayaki and Tamago with Mushroom Rice enak di rumah, karena asal sudah tahu triknya maka hidangan ini dapat jadi suguhan spesial.
Nah, kali ini kita coba, yuk, variasikan Kuwayaki and Tamago with Mushroom Rice sendiri di rumah. Tetap dengan bahan yang sederhana, sajian ini bisa memberi manfaat dalam membantu menjaga kesehatan tubuh kita. Anda bisa membuat Kuwayaki and Tamago with Mushroom Rice memakai 28 jenis bahan dan 19 langkah pembuatan. Berikut ini cara dalam membuat hidangannya.
Source Kuwayaki & Mushroom Rice: Budiman Halim Source Tamagoyaki: JustOneCookbook
Bahan-bahan dan bumbu yang perlu dipersiapkan untuk membuat Kuwayaki and Tamago with Mushroom Rice:
- Kuwayaki:
- 300 gr Boneless skinless chicken thigh, cut into bite size
- 2 stalks Green onion
- 2 tbsp Shoyu
- 2 tbsp Mirin
- 2 tbsp Sake
- 1 tsp Sugar
- Potato starch
- Tamagoyaki:
- 3 Large eggs
- 3 tbsp Dashi (1/4 tsp dashi powder + 3 tbsp water)
- 2 tsp Sugar
- 1 tsp Soy sauce
- 1 tsp Mirin
- 1/8 tsp Salt
- Mushroom Rice:
- 1.5 cups Rice, washed & strained
- 1 cup Chicken stock
- 1.25 cups Water
- 2 lbs Mushroom, sliced not too thin
- 1 Garlic, chopped
- 2 stalks Green onion, thin sliced (separate white & green parts)
- 1/2 Medium sweet onion, chopped
- 2 tbsp Butter
- 1/2 tsp Salt
- 2 tbsp Shoyu
- 2 tbsp Dark soy sauce
- Black pepper
Langkah-langkah untuk membuat Kuwayaki and Tamago with Mushroom Rice
1
Kuwayaki: Marinate chicken with shoyu, mirin and sake for at least 1 hour.
2
Use the white parts of the green onion, cut into 3 cm length. As for the green parts, thinly sliced. Panfry the white parts of thr green onion until fragrant and golden brown, set aside.
3
Heat the wok with oil. Coat the chicken with potato starch just before shallow frying them (divide into several batch to maintain the crispyness).
4
Put the remaining marinate sauce in the saucepan, add sugar and heat the sauce until thickened.
5
Tamagoyaki: Gently whisk the eggs in a bowl. In another bowl, combine the seasonings and mix until well corporated. Pour the seasoning mixture into the egg and mix well.
6
Then straining the egg mixture into a measuring cup with spout and handle, so it will be easier to pour into the frying pan.
7
Heat the pan into medium heat, dip a folded paper towel into oil and then grease the pan.
8
When you hear sizzling sound, pour a thin layer of egg mixture in the pan and tilt the pan until the egg mixture cover the pan entirely.
9
Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
10
Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
11
Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
12
When the new layer of egg has set and still soft on top, start rolling from one side to the other.
13
Continue rolling into the log. Tip: Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan so be careful.
14
Remove from the pan and place the omelette on the bamboo sushi mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
16
Add shoyu, dark soy sauce and black pepper, stir until wee corporated. Put aside half portion of the stirfried mushroom in a bowl.
17
Pour in the rice into the pan, stir until well mixed.
18
Transfer the rice into ricecooker bowl, pour chicken stock and water. Then start cooking the rice.
19
After the rice is cooked, give it a stir. Put the remaining mushroom & green parts of the green onion on top of the mushroom rice.
