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Chinese chives｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

dried sardines : 10-15g
昆布 : 5cm角1枚
水 : 350cc
素麺 : 2束(100g)
ニラ : 1/2束
薄口醤油 : 大さじ2
辣油 : 適量
卵 : 1 piece
ストレート白だし : 適量

Time required

60minutes

Procedure

1) take the dashi 00:25
Pour water into a pot, add kelp and dried sardines, and let stand overnight.
2) make boiled egg topping 01:32
Add eggs to boiling water and boil for 6 minutes.
Shake the whole pot while cooling with water to make it easier to peel.
After that, put it in ice water and leave it for 2 to 3 minutes and peel it.
3) Add dashi to boiled egg and marinate 02:27
Put eggs in a plastic bag and add straight white soup stock.
Tighten the plastic bag and leave it overnight.
4) 材料を切る 03:44
Cut the leek into 1 cm width.
Cut boiled eggs in half lengthwise.
5) スープを作る 04:25
Place the pot left overnight in step 1 over the heat and simmer the dashi stock for 10-15 minutes.
Before boiling, take out the dried sardines and kombu, then add light soy sauce and chives.
Once it boils, turn off the heat and let it pass through the preheat.
6) 麺を茹でる 05:12
Boil water in a separate pot and cook somen noodles.
After boiling, drain and wash, then rinse with ice water to drain well.
7) 盛り付ける 06:34
丼に素麺、スープを入れてから、辣油を回しかける。
煮卵をトッピングして完成。

Point

・Ingredients are for 1 person.
・Boiled eggs and chicken char siu are recommended toppings.
・If you don't have kelp, you can use only dried sardines.
・The umami component of kombu is glutamic acid, and the umami component of dried sardines is inosinic acid. Combining them creates a synergistic effect.
・If you don't like the miscellaneous taste, remove the heads and guts from the dried sardines.
・If you let the pot from step 1 rest overnight in the summer, it is better to let it rest in the refrigerator.
・If you want to sweeten the boiled egg, it is better to soak it in mentsuyu instead of shirodashi.
・When putting the boiled egg in a plastic bag and tying it, soaking it in water makes it easier to remove excess air.
・Somen should be hand-stretched somen.
・The somen noodles become chewy when soaked in ice water. The point is to drain the water well so that the soup does not dilute.
・You can pour the cold soup over it, or you can pour the soup over the hot somen noodles.
・Sprinkle your favorite seasonings such as pepper as you like when serving.