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\ Mass production in seconds can be done with 50 yen / 🐔 super horse yakitori

Yakitori tastes better when it's stuck on a skewer, but

Does anyone understand?! 🤣

but it's troublesome to stick each one on a skewer

I thought it would be better to buy a store,

This method can be mass-produced in seconds ✨

Because Taipa and COSPA are the strongest at 50 yen per bottle

Everyone should try making it 💪

It can be mass produced in seconds.

🐔 Yakitori

[📝]

・ 1 chicken thigh

・ 1 green onion

(When cooking)

・ A little salt

or

sauce.

· Soy sauce tablespoon 2

Mirin tablespoon 2

・ Liquor tablespoon 1

・ Sugar tablespoon 1

[Frozen 🧊]

① Cut chicken and green onion into the same length

Arrange alternately and then stick skewers at once 💥

② Chop to make it just the right size ✂️

Store frozen in a zipper bag ❄️

[Cooking method 👨‍🍳]

① Dawn in a frying pan with oil 🫵

Cover and steam until browned 🔥

② When both sides are browned,

Put the mixed sauce in a frying pan

③ When the sauce thickens, it 💮

Everything is easy and delicious, so please try ✨

I will also post detailed cooking methods,

Please follow and wait 🥳

If you have frozen stock

"What should I eat today..." "I want to do it properly even if I'm busy..."

Freed from the worries of "I'm tired and can't cook ✨

We are sending out frozen stock recipes that cherish busy "self" 🌈

Follow and be released from everyday life asa _ stock _ recipe 💃✨!

# frozen _ stock # short _ cooking Holiday Making

4/13 Edited to

... Read more焼き鳥は串に刺さっているとより美味しく感じますが、1本ずつ手間をかけて刺すのは大変ですよね。私もこれまでお店で買うことが多かったですが、このレシピは冷凍ストックを活用することで、串に一気に鶏肉と長ネギを交互に刺し、食べやすい大きさにカットして冷凍保存するアイデアが秀逸です。 冷凍されたままフライパンで蒸し焼きにし、タレを絡めれば、とろみがついてまるでお店の味のようなジューシーな焼き鳥が簡単に完成。味付けは塩か甘辛いタレから選べるので、飽きずに楽しめます。調理時間が短く、材料も少ないので節約にもなり、忙しい平日の夜やお花見などのイベントにもピッタリです。 さらに、焼き鳥の串を一気に刺す方法は他の食材でも応用可能。例えば、豚肉や野菜を交互に刺して冷凍すれば、バリエーション豊かな焼き鳥風串が手軽に作れます。保存もジッパーバッグでシンプルなので冷凍庫の場所をとらず、一度作っておくと「今日何食べよう?」という悩みから解放されます。 私自身もこの冷凍ストック使い方をマスターしてからは、料理の時短につながり、仕事や家事で忙しい日々でも栄養バランスの良い食事を続けられるようになりました。みなさんもぜひこの方法で、時間とコストをかけずに美味しい焼き鳥を楽しんでみてくださいね。

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