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鶏そぼろと炒り卵のおにぎらずの作り方 レシピ

鶏そぼろと炒り卵のおにぎらずの作り方 レシピ

鶏そぼろと炒り卵が入った彩の良いおにぎらずです。甘辛い味はご飯にぴったりです。鶏そぼろ炒り卵は、おにぎりの具としてはもちろんご飯にのせて丼にもできます。

鶏そぼろと炒り卵のおにぎらず
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評価: 0
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
調理 15
分量
人分
調理 15
分量
人分
投票: 0
評価: 0
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
材料
鶏そぼろ
  • 150 g 鶏ひき肉(もも)
  • 大さじ 1 砂糖
  • 大さじ 1 しょうゆ
  • 大さじ 2
  • 10 g しょうがすりおろし
炒り卵
  • 2
  • 大さじ 1 みりん ない場合はみりん大さじ1につき砂糖大さじ1/2
その他の材料
  • 野沢菜漬け物 粗みじん切り
  • 炒り白ごま
  • 450 g ご飯 1人分約150g
  • 焼き海苔
※大さじ1 = 15ml、小さじ1 = 5ml
※材料はAmazonアフィリエイトリンクを含んでいます。
作り方
  1. 初めに鶏そぼろを作ります。鍋に鶏ひき肉、砂糖、しょうゆ、酒、おろし生姜を加えます。
    初めに鶏そぼろを作ります。鍋に鶏ひき肉、砂糖、しょうゆ、酒、おろし生姜を加えます。
  2. しっかり混ぜます。火にかける前にしっかり混ぜておくと、かたまりのないしっとりしたそぼろができます。
    しっかり混ぜます。火にかける前にしっかり混ぜておくと、かたまりのないしっとりしたそぼろができます。
  3. 中火にかけます。泡だて器でたえず混ぜながら煮ます。菜箸を4〜5本使ってかきまぜてもいいです。混ぜながら水分を飛ばします。
    中火にかけます。泡だて器でたえず混ぜながら煮ます。菜箸を4〜5本使ってかきまぜてもいいです。混ぜながら水分を飛ばします。
  4. 水分がほとんどなくなったら、火からおろし容器に移します。
    水分がほとんどなくなったら、火からおろし容器に移します。
  5. 次に炒り卵を作ります。フライパンに卵、みりん、塩を加えます。菜箸4本でよく溶き混ぜます。みりんがない場合は、砂糖大さじ半分ほど加えてください。
    次に炒り卵を作ります。フライパンに卵、みりん、塩を加えます。菜箸4本でよく溶き混ぜます。みりんがない場合は、砂糖大さじ半分ほど加えてください。
  6. 弱火にかけます。絶えずかき混ぜながら火を通します。フライパンを持ち上げて火加減を調節します。
    弱火にかけます。絶えずかき混ぜながら火を通します。フライパンを持ち上げて火加減を調節します。
  7. 炒り卵の出来上がり!
    炒り卵の出来上がり!
  8. ではおにぎらずを作ります。台の上にラップと焼き海苔をおき、塩をパラパラッと振りかけます。ご飯の半量を海苔の上に薄くひろげます。温かいご飯を使うと扱いやすいです。
    ではおにぎらずを作ります。台の上にラップと焼き海苔をおき、塩をパラパラッと振りかけます。ご飯の半量を海苔の上に薄くひろげます。温かいご飯を使うと扱いやすいです。
  9. 鶏そぼろをご飯の片側にのせます。炒り卵を反対側にのせます。
    鶏そぼろをご飯の片側にのせます。炒り卵を反対側にのせます。
  10. こちらは野沢菜の漬け物です。鶏そぼろと炒り卵の間に野沢菜の漬け物をおきます。白ごまを振りかけます。
    こちらは野沢菜の漬け物です。鶏そぼろと炒り卵の間に野沢菜の漬け物をおきます。白ごまを振りかけます。
  11. 残りのご飯を少量ずつ取ってのせます。塩を軽く振りかけます。
    残りのご飯を少量ずつ取ってのせます。塩を軽く振りかけます。
  12. ラップごと海苔を持って左右を折りたたみます。
    ラップごと海苔を持って左右を折りたたみます。
  13. 次に上下をたたみます。ラップでつつんで折り目を下にして少しおきます。
    次に上下をたたみます。ラップでつつんで折り目を下にして少しおきます。
  14. 海苔とご飯がなじんでしっかりまとまりました。ラップを外します。包丁を濡らしておくときれいに切れます。縦方向に切ります。
    海苔とご飯がなじんでしっかりまとまりました。ラップを外します。包丁を濡らしておくときれいに切れます。縦方向に切ります。
  15. アレンジで唐揚げや焼肉とレタスの組み合わせも美味しいです。ごはんに合うお好きな具材でぜひ試してください。
    アレンジで唐揚げや焼肉とレタスの組み合わせも美味しいです。ごはんに合うお好きな具材でぜひ試してください。
レシピのメモ

おにぎらずは手を汚さず作ることができ、一度に多くの具材をはさむことができるのが魅力です。
鶏そぼろは追加の材料として、卵焼きや炒め物に加えることもできるので便利ですよ。
鶏そぼろはバラバラにして凍らせておくと必要な量をいつでも取り出せます。容器に入れて冷凍し、完全に固まる前に取り出し容器を振ってバラバラにし、再度冷凍庫に入れて完全に凍らせます。

クッキングウィズドッグ

フォローお願いします!Cooking with Dogはホスト犬フランシスと謎の女性シェフが出演するYouTubeチャンネルです。

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