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