レシピ動画

【プロの玉子焼き】ふわふわで美味しい玉子焼きの作り方 お弁当おかず -だし巻きとの違い – Japanese omelet

<p><div class&equals;'vbp-16-9'><div class&equals;"video"><iframe width&equals;"200" height&equals;"113" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;fXorpnmnWLQ&quest;feature&equals;oembed" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" allowfullscreen title&equals;"【プロの玉子焼き】ふわふわで美味しい玉子焼きの作り方 お弁当おかず -だし巻きとの違い - Japanese omelet"><&sol;iframe><&sol;div><&sol;div>&NewLine;<&sol;p>&NewLine;<p>「卵焼き」は世界共通の料理ですが、日本版は独特な味付けがあります! 作り方を次藤料理長がご紹介します。<br &sol;>&NewLine;【かつおだしの作り方】https&colon;&sol;&sol;www&period;youtube&period;com&sol;watch&quest;v&equals;JBtsi8WhvCM<&sol;p>&NewLine;<p>今後も、色々な日本の料理、調理の技をご紹介していきますので、チャンネル登録よろしくお願いします!<&sol;p>&NewLine;<p>&ast;&ast;&ast;CHAPTER<br &sol;>&NewLine;0&colon;07 今日のレシピ<br &sol;>&NewLine;0&colon;21 食材・材料<br &sol;>&NewLine;1&colon;11 卵と調味料を溶く<br &sol;>&NewLine;2&colon;32 卵を焼く&巻く<br &sol;>&NewLine;6&colon;49 玉子焼きを成形する<br &sol;>&NewLine;7&colon;21 盛り付け<br &sol;>&NewLine;8&colon;09 今日のポイント<&sol;p>&NewLine;<p>&ast;&ast;&ast;再生リスト<br &sol;>&NewLine;<div class&equals;"video"><iframe title&equals;"&lbrack;料理の達人&rsqb; 全動画 - Japanese Cooking Master &colon; All Videos" width&equals;"500" height&equals;"281" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;videoseries&quest;list&equals;PLM5HevI-badvCYKSWHS&lowbar;F2vOGbNJGiyXn" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" referrerpolicy&equals;"strict-origin-when-cross-origin" allowfullscreen><&sol;iframe><&sol;div><br &sol;>&NewLine;<div class&equals;"video"><iframe title&equals;"&lbrack;料理の達人&rsqb; 麺料理 - Cooking Master &colon; noodle dishes" width&equals;"500" height&equals;"281" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;videoseries&quest;list&equals;PLM5HevI-badtH0Hs&lowbar;WKxfYdNlUDj508RW" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" referrerpolicy&equals;"strict-origin-when-cross-origin" allowfullscreen><&sol;iframe><&sol;div><br &sol;>&NewLine;<div class&equals;"video"><iframe title&equals;"&lbrack;料理の達人&rsqb; ご飯料理 - Cooking Master &colon; rice dishes" width&equals;"500" height&equals;"281" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;videoseries&quest;list&equals;PLM5HevI-badtZXbf4mBxE1-MO3CNmWRfW" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" referrerpolicy&equals;"strict-origin-when-cross-origin" allowfullscreen><&sol;iframe><&sol;div><br &sol;>&NewLine;<div class&equals;"video"><iframe title&equals;"&lbrack;料理の達人&rsqb; おかず一品料理 - Cooking Master &colon; A la Carte" width&equals;"500" height&equals;"281" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;videoseries&quest;list&equals;PLM5HevI-badv9dhEyHCZaUBSxPC0fa7K&lowbar;" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" referrerpolicy&equals;"strict-origin-when-cross-origin" allowfullscreen><&sol;iframe><&sol;div><&sol;p>&NewLine;<p>&ast;&ast;&ast;食材(約4人分) &commat;印はお好みで<br &sol;>&NewLine;&ast; かつおだし &colon; 60 ml<br &sol;>&NewLine;&ast; 濃口醬油 &colon; 適量<br &sol;>&NewLine;&ast; 砂糖 &colon; 0~30 g<br &sol;>&NewLine;&ast; å¡© &colon; 2 g<br &sol;>&NewLine;&ast; サラダ油 &colon; 適量<br &sol;>&NewLine;&ast; 生卵 &colon; 4個<&sol;p>&NewLine;<p>&ast;&ast;&ast;手順<br &sol;>&NewLine;1&period; 卵と調味料を溶く<br &sol;>&NewLine;2&period; ↑を焼きながら巻く<br &sol;>&NewLine;3&period; ↑をラップに包み、型を作る<br &sol;>&NewLine;4&period; ↑を切り、盛り付け<&sol;p>&NewLine;<p>&ast;&ast;&ast;ポイント<br &sol;>&NewLine;1&period; 卵は最初、あまりかき混ぜない<br &sol;>&NewLine;2&period; 少しだけ出汁を加える<br &sol;>&NewLine;3&period; 火は中火~弱めで焼く<br &sol;>&NewLine;4&period; 生地は混ぜながら、フライパンに投入<br &sol;>&NewLine;5&period; 焼いている時に焦げそうなら、火から離すか火を弱める<&sol;p>&NewLine;<p>【次藤料理長】<br &sol;>&NewLine;島根県浜田市出身。大阪の割烹料理店で修行後、天ぷら専門店&lpar;稲菊 梅田大丸店&rpar;料理長や寿司割烹店板前を歴任。現在は地元の料理店長を務める。<br &sol;>&NewLine;<amp-facebook data-href&equals;"https&colon;&sol;&sol;www&period;facebook&period;com&sol;kazunari&period;jito&sol;" layout&equals;"responsive" width&equals;"600" height&equals;"400"><button overflow type&equals;"button">続きを見る<&sol;button><&sol;amp-facebook><br &sol;>&NewLine;https&colon;&sol;&sol;www&period;nikkan-gendai&period;com&sol;articles&sol;view&sol;life&sol;260939<&sol;p>&NewLine;<p>【制作協力】<br &sol;>&NewLine;SAKURAメディアステーション<br &sol;>&NewLine;【材料背景イラスト】<br &sol;>&NewLine;著作者:pikisuperstar/出典:Freepik<&sol;p>&NewLine;<p>&num;日本料理<br &sol;>&NewLine;&num;レシピ <&sol;p>&NewLine;<p>&num;玉子焼き<br &sol;>&NewLine;&num;卵焼き<br &sol;>&NewLine;&num;卵<br &sol;>&NewLine;&num;だし巻き卵<br &sol;>&NewLine;&num;だし巻き玉子 <&sol;p>&NewLine;<p>&num;omelette<br &sol;>&NewLine;&num;omelet<br &sol;>&NewLine;&num;eggrecipe <&sol;p>&NewLine;<p>&num;japanesefood<br &sol;>&NewLine;&num;cuisine<br &sol;>&NewLine;&num;japancuisine<br &sol;>&NewLine;&num;recipe<br &sol;>&NewLine;&num;soup<br &sol;>&NewLine;&num;dashi<&sol;p>&NewLine;&NewLine;

モバイルバージョンを終了