日式照燒廣島蠔蓋飯 日式食譜 海鮮食譜 蠔食譜

放工懶人30分鐘食譜❤️‍🔥平時放工除了煮烏冬,我都喜歡煮蓋飯,一人一碗有齊所有餸菜好開心😝

之前整廣島蠔炊飯,雪櫃還有大大包廣島蠔!想起可以用照燒汁煮🤤將廣島蠔煎到焦香,放上日本珍珠米飯,再淋上蜜糖照燒汁,甜甜地好開胃🥰我加入日本椰菜和紫菜絲,沒那麼濟又有菜更健康🌟最後放上生食用蛋黃,混合一齊食超正🥹💕
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🦪日式照燒廣島蠔蓋飯📝食譜
烹調時間⏱20分鐘

🔸材料🔸(2人份)
白飯 2碗
廣島蠔 16隻
牛油 半茶匙
日本生食用雞蛋 2隻
日本椰菜 1/4個切絲
紫菜絲/檸檬
薑 4片
蔥 2條切段

🔸調味料🔸
日式醬油 75ml
味醂 75ml
料理酒 50ml
水 50ml
蜜糖 2-3湯匙

🔹做法🔹

  1. 廣島蠔解凍,用生粉水浸10分鐘,逐隻洗淨污垢,注意清潔蠔肉摺位,掀開洗淨;重覆以上步驟至蠔肉雪白
  2. 大鍋加入薑蔥燒熱水,放入蠔氽水1分鐘,用廚房紙印乾水份
  3. 下油開鍋,放入廣島蠔煎至焦香,加入牛油;倒入調味料煮至熟,盛起鋪上米飯,放上椰菜絲和紫菜絲
  4. 調味料繼續用中火煮至濃稠,淋上廣島蠔,加入生蛋黃和檸檬汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

  • 2 bowls of white rice
  • 16 Hiroshima oysters
  • 1/2 tsp butter
  • 2 Japanese raw eggs
  • 1/4 Japanese cabbage, shredded
  • Shredded seaweed/ lemon
  • 4 slices of ginger
  • 2 spring onions, cut into sections

𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀

  • 75ml Japanese soy sauce
  • 75ml mirin
  • 50ml sake
  • 50ml water
  • 2-3 tbsp honey

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Soak oysters in cornstarch water, wash thoroughly.
  2. Blanch oysters in boiling water with ginger and spring onion, pat dry.
  3. Fry oysters with oil and butter, add seasonings until cooked. Place the oysters on rice and serve with cabbage, seaweed/lemon.
  4. Thicken remaining sauce in the pan with medium heat, drizzle over oysters with raw egg yolks and lemon juice.
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