睇開我post都知我好喜歡吃海膽❤️🔥都煮過唔少海膽菜式！話說第一次整呢個炊飯係2021年頭，當時有一年沒有去過日本，煮了個海膽大餐超滿足🥹post 有之前煮的相片🫶🏻
自家製這個炊飯好簡單，而且可以落好多海膽好足料🤤今次單獨為這個炊飯出post，介紹給大家試試煮😍
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🇯🇵️海膽三文魚籽炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
米 150g
昆布鰹魚高湯 150ml
日式醬油 1茶匙
味醂 1茶匙
料理酒 半茶匙
海膽
三文籽
🔹做法🔹
1. ▪️預備昆布鰹魚高湯▪️高湯包放入清水，中火煮沸後，繼續煮2-3分鐘，取出高湯包放涼
2. 米洗淨後浸30分鐘，瀝乾水備用
3. 土鍋倒入與米同等份量的昆布鰹魚高湯，加入日式醬油、味醂和料理酒，用中火煮至微滾(呈魚眼泡，期間不時用筷子攪拌防黏)合蓋用小火煮20分鐘 ，熄火焗10分鐘
4. 飯鋪上海膽和三文魚籽，合蓋中火煮1分鐘即成
🌟每個爐頭火力、大鍋保溫能力都不同，多煮幾次調節火力和時間，一定能煮到理想的炊飯
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🔸Ingredients🔸
Rice 150g
Konbu bonito dashi 150ml
Uni
Ikura
Japanese soy sauce 1 tsp
Mirin 1 tsp
Cooking wine half tsp
🔹Instructions🔹
1. ▪️Prepare kombu bonito dashi ▪️Put the stock bag into water, boil over medium heat, continue to cook for 2-3 minutes
2. Wash and soak the rice for 30 minutes, drain and set aside
3. Add kombu bonito dashi and rice in a pot, add in Japanese soy sauce, mirin and cooking wine, cook over medium heat until it boils, stir with chopsticks, close the lid and cook on low heat for 20 mins, turn off the heat and set aside for 10 mins
4. Put uni and ikura on the rice, cover and cook for 1 min over medium heat. Serve immediately!
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