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[Easy Gapao Rice] Umami explosion with salt koji! Shop level taste

Easy Gapao Rice ✨

Umami up with salt koji & meat is soft ◎

Recommended for days when you want to eat 🍳

👉 save it and make it

Nutritionist POINT

By using salt koji

Umami increases and the meat is finished softly ◎

[Materials] (for 2 people)

200 g minced pork

salt koji tablespoon 1

1 / 2 onion

a moderate amount of carrots

1 clove of garlic

Vegetable oil tablespoon 1

Basil to taste

2 eggs

Any amount of rice you like

★ oyster sauce tablespoon 1

★ Liquor tablespoon 1

★ 1 teaspoon salt koji

★ Sugar 1 / 2 tsp

a pinch of salt

[How to make]

① Mix minced pork with salt koji

② Cut onions and carrots into 2-3mm cubes

③ Chop the garlic

④ Combine the seasonings

⑤ Put oil in a frying pan and fry garlic → vegetables

⑥ Add minced meat and fry

⑦ Add seasoning, mix, and season with a little salt

Turn off the heat and mix the basil.

Place on rice and serve with fried egg

When I took my eyes off, the fried egg was no longer half-boiled, but I was able to make refreshing and delicious Gapao rice ☺️

Shio-koji: versatile, delicious and 👏

Everyone, try making shio koji!

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# simple _ rice

Recipe for short time

Recipe Posting Challenge

3/24 Edited to

私もこの塩麹を使ったガパオライスのレシピを試してみましたが、びっくりするほどお肉が柔らかくジューシーに仕上がりました。塩麹にはお肉のたんぱく質を分解して柔らかくする効果があり、さらに旨味成分のアミノ酸が豊富なので、調味料なしでも深い味わいが出ます。調理のポイントとしては、塩麹をひき肉に混ぜて30分程度寝かせるとより柔らかく、味もしみ込みやすくなります。にんにくやバジルの香りも相まって本格的な味わいになるので、週末のお昼ご飯や忙しい平日の時短ごはんにもぴったりです。個人的には半熟目玉焼きをのせるのが好きですが、焦がさないように注意が必要です。失敗しても味はさっぱりしていて美味しいので気にせず楽しめました。塩麹は自家製も簡単に作れて冷蔵庫で長持ちするので、ストックしておくと普段の料理の味付けが格段にレベルアップします。このレシピのように挽き肉料理だけでなく、鶏肉炒めや魚の下味にも便利です。ぜひ皆さんも作ってみて、塩麹の万能さを実感してみてください！

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