Soboro Don Bento Recipe [Calm BGM] скачать в хорошем качестве

Soboro Don Bento Recipe [Calm BGM]

Soboro Donburi Bento recipe Soboro recipe Please see below for the ingredients, written recipe, FAQ, and more!! (Chapter) 0:00 Prepare Soboro 2:32 Cook Soboro 5:10 Soboro Don 7:25 Soboro Bento *At CHEF'S LABO (Laboratory), all the videos have many cooking tips and knowledge that makes you a better cook!! So subscribe the channel, and hit the 🔔 to turn on the notification for new videos!!!! ----------- [📸✨Follow my Instagram!✨] https://www.instagram.com/chefslabo/?... ----------- [Chicken Nanban recipe]    • Chicken Nanban Recipe / Japanese Fried Chi...   [Yakiniku Recipe (Japanese BBQ)]    • Yakiniku Recipe /Japanese BBQ /  焼肉   [Teriyaki Salmon recipe]    • Teriyaki Salmon Recipe / 照り焼きサーモンの作り方   ---------- [Ingredients (GRAM)] (2-3 serves) -Chicken thigh (Or pork) mince 500g (Kombu salt) -Kombu 4g -Salt 50g (Marinade) -Sake 5tbsp (75ml) -Sugar 1.5tbsp (22g) -Soy sauce 2tbsp (30ml) -Mirin 2tbsp (30ml) -Kombu salt 1/2 tsp (2.5g) -Garlic 15g -Ginger 20g (Egg Soboro) -Egg 4 -Kombu salt 1/3tsp (1.65g) ------------- [Ingredients (OUNCE)] (2-3 serves) -Chicken thigh (Or pork) mince 1.1lb (Kombu salt) -Kombu 0.14oz -Salt 1.8oz (Marinade) -Sake 5tbsp (1.6oz) -Sugar 1.5tbsp (0.8oz) -Soy sauce 2tbsp (0.6oz) -Mirin 2tbsp (0.6oz) -Kombu salt 1/2 tsp (0.1oz) -Garlic 0.5oz -Ginger 0.7oz (Egg Soboro) -Egg 4 -Kombu salt 1/3tsp (0.06oz) ------------- [Method] [Chapter 1: Prepare Soboro] -Mix sake and sugar, marinade the meat 10-15 mins -Blitz kombu and salt to make kombu salt -Mix all the marinade with the meat [Chapter 2: Cook Soboro] -Cold pan. Wipe with some oil -The meat on. Medium high heat -Use multiple chopsticks to whisk it -Keep mixing until it release the moisture -Then medium heat -Keep it going until the moisture is reduced by half [Chapter 3: Soboro Don] -Use good quality fresh eggs (Crucial) -Crack the egg in a bowl -Plenty of boiling water. Some vinegar. Medium heat -Stir to screw the water. Gently drop the egg -Cook 2−3 mins without touching -Touch it. It's ready if it's firm -Rinse with water or hot water -If you eat later, keep them in a fridge. Reheat with hot water *(This prep method is recommended if you cook lot of eggs ) -Serve with hot Soboro [Chapter 4: Soboro Bento] -Mix egg and kombu salt -Cold pan, Wipe with oil -Pour the egg. Medium high heat -Keep whisking with the chopsticks. -Once it starts to crumble. low heat -Cook until totally crumbled -Serve in a bento box. Done mate -------- [FAQ] Q: Can I skip Sake? A: Yes. But you don't need to buy expensive Sake. We use Ryorishu (Cooking sake) which is cheap. Or Rice wine Q:Can I skip Mirin? A: You can replace with sugar. Use half amount Q: I can't find Kombu A: You can shop from the link above, or replace with Kombu dashi powder or Kombu concentrate or MSG Q:What is your frying pan? A: The brand is "Pro cooker" Please search "Pro cooker pan" Q:What's the BGM? A: Slynk: Rubber Ducky Corbyn Kites: Staycation Q: Why do I use kombu for everything? A: As a Japanese chef, I want to introduce this national treasure to the world. And want to help growing the traditional Japanese Marine industry. So I want to make this channel as socially meaningful. --------- [Business enquiry] e-mail: chefslabobusiness@gmail.com #Soboro #Bento #Chefslabo #Cheflabo #そぼろ #そぼろ丼 #そぼろ弁当