關於 how to season sticky rice ，我們在網路上蒐集到這些相關的討論、資訊與評價

I made Japanese traditional candy Wagashi Tsubaki-mochi.

Tsubaki means Camellia in Japanese, and Tsubaki-mochi is the oldest sweets in Japan and it's said to be the origin of Japanese sweets Wagashi.

This candy consists of domyojiko(kind of sticky rice), red sweet bean paste"anko" inside, and it is sandwiched between two camellia leaves.

Tsubaki-mochi has been around since the Heian period(794 to 1185) and is also described in the famous "The Tale of Genji" in Japanese literature.

Although the ingredients are different from those at the time, we can enjoy history through the candy;)

Tsubaki-mochi is sold at Wagashi shop in winter season, if you come to japan in winter someday, please try it!

ingredients

syrup(25g hotwater and 25g granulated sugar)

mochi
50g domyojiko
70g hotwater
25g granulated sugar

100g red sweet bean paste anko (tsubuan)
10 camellia leaves

#decocookie、#Wagashi、#Tsubakimochi

サクサク柔らかな黒毛和牛サーロインの牛カツ
揚げ時間は厚さ2cm弱、手のひら大×2の大きさなのでお肉によって調整してね
盛付網が地味に美味しく食べるポイントかも


【材料】
・牛肉　お好みの部位
・塩　適量
・強力粉or薄力粉　適量
・卵液
　全卵 1個
　サラダ油　10ml
　水　10ml
・パン粉　適量
・揚げ油(あれば米油)　適量

【準備】
・牛肉が厚い場合、揚げる数時間前に冷蔵庫から取り出し常温に戻しておく
・全卵 1個、サラダ油10ml、水10mlを混ぜる

【作り方】
1.　牛肉の表面の水分をペーパーで拭い、両面に下味の塩をふる
2.　強力粉or薄力粉をつけ(側面も)、はたいて余分な粉を落として卵液につける
3.　余分な卵液を落としてパン粉をしっかり押さえてつけ(側面も)、180℃に温めた油で揚げる
4.　2cm強の厚さで両面1分ずつ、衣が色づいたら網の上に取り出して数分置いて油を切りつつ余熱を入れる
5.　表面の温度が触れるくらいに冷めたら切り分けて出来上がり(盛り付けも網の上がベチャッとならずおすすめ)


#牛カツ

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※製品のURLはAmazonアソシエイトのリンクを使用しています


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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Material]
・Beef cut of your choice
・Salt to taste
・Bread flour or cake flour to taste
・egg mixture
1 whole egg
Vegetable oil 10 ml
Water 10 ml
・proper amount of breadcrumbs
・Frying oil (Rice oil if available) as needed

[preparation]
・If the beef is thick, take it out of the refrigerator a few hours before frying and leave it at room temperature.
・Mix 1 whole egg, 10 ml of vegetable oil and 10 ml of water.

[How to make]
1.Wipe the moisture on the surface of the beef with a paper towel and season both sides with salt.
2.Dip it in extra-strength flour or weak flour (The sides.), flatten it then remove the excess flour and dip it in the egg mixture.
3.Drop off the excess egg mixture, firmly press on the bread crumbs (The sides.), and deep-fry in oil heated to 180 ° C.
4.Make it 2cm thick and cook both sides for 1 minute. Take it out on a net when the coating browns then leave it for a few minutes. Drain the oil and heat it.
5.Once it has cooled enough to touch the surface, cut it up and it's done (I also recommend serving it on a grill without it getting sticky.).

In Japan, we make Chahan (fried rice) at home using leftover ingredients in the fridge 😋
I hope this very basic recipe will give you an idea to make your fried rice 👍

TIPS: Adding rice at room temperature makes rice drier (not too sticky). Hot or cold is not recommended. To make your rice drier, cook 2 servings at once. Too much rice makes the fried rice moist and sticky.

---------------------------------
Basic Chahan (Japanese Fried Rice 炒饭 Recipe)

Difficulty: Easy
Time: 15min
Number of servings: 2 servings

Ingredients:
300g (10.5oz.) warm rice
50g (1.7oz.) Char Siu or ham
2 eggs
1/2 long onion
1 tbsp. cooking oil
salt and pepper
1/2 tbsp. Chinese soup stock powder
1 tsp. soy sauce

Directions:
1. Chop Char Siu and long onion. Beat 2 eggs.
2. Heat 1 tbsp. of cooking oil in a frying pan, quickly cook Char Siu and long onion until fragrant. Turn the heat to high, add beaten eggs and spread in the pan. Add warm rice and cook until eggs are crumbled (dry and cooked thoroughly).
3. Season with Chinese soup stock powder, salt, and pepper. Then last but not least, add soy sauce from the edge of the pan to finish.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/02/Chahan.html
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