好喜歡日式炊飯，一鍋到底，米飯吸收了海鮮的鮮味🥹有日清雪櫃見到有急凍八爪魚和冰封了的三文魚籽，決定用來煮炊飯😝
用電飯煲煮非常簡單！先用牛油煎香八爪魚，加入昆布鰹魚高湯煮飯！見最近天氣好凍，我加入薑絲，味道好夾又暖身呀😚
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🐙電飯煲日式八爪魚炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
米 1.5杯
昆布鰹魚高湯 1.5杯
急凍八爪魚 1條切粒
牛油 1湯匙
三文魚籽、大葉
🔸調味料🔸
日式醬油 1湯匙
味醂 1茶匙
料理酒 1茶匙
薑 3片切絲/蘑蓉
🔹做法🔹
- 昆布鰹魚高湯包放入清水，中火煮至沸後，繼續煮2-3分鐘，取出高湯包
- 下牛油開鍋，放入八爪魚粒炒至焦香
- ▪️如用電飯煲▪️白米放入飯鍋，倒入高湯和調味料；加入八爪魚丸粒，合蓋按下煮飯按鈕；鋪上三文魚籽和大葉絲即成
- ▪️如用爐頭▪️白米、高湯和調味料放入小鍋，中火煮至微滾 (呈魚眼泡，期間用筷子攪拌防黏)，放入八爪魚粒合蓋小火煮20分鐘，熄火焗10分鐘；鋪上三文魚籽和大葉絲即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
1.5 cups of rice
1.5 cups of dashi broth
1 octopus, diced
1 tsp of butter
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1 sp of Japanese soy sauce
1 tsp of mirin
1 tsp of cooking sake
3 slices of ginger, shredded and minced
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil dashi packet in water, simmer for 2-3 mins, then remove the dashi packet.
- Melt butter in a pan, stir-fry diced cuttlefish until fragrant.
- If using a rice cooker: Put rice, dashi broth, and seasonings in the cooker. Add diced cuttlefish, cook according to rice cooker instructions. Garnish with salmon roe and shredded large leaves.
- If using stovetop: Cook rice, dashi broth, and seasonings in a pot over medium heat until simmering. Add diced cuttlefish, cover, and simmer on low for 20 mins. Let it sit for 10 mins off the heat. Garnish with salmon roe and shredded leaves.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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