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モロヘイヤにゅう麺｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

Somen : 100g
モロヘイヤ : 半束
鶏もも肉 : 100g
みょうが : 1本
水 : 500cc
(A)白だし : 50cc
(A)お酒 : 大さじ1
(A)醤油 : 大さじ1
みりん : 12g
梅肉ペースト : 小さじ2

Time required

10minutes

Procedure

1) make preparations 00:57
Finely chop the mulukhiya and myoga.
Cut chicken into 5mm squares.
2) make soup 03:02
Heat the pot for boiling the somen.
Put water in another pot and put it on the fire, add the chicken and loosen it.
Add seasoning (A) and bring to a boil.
Remove the lye and add the plum paste.
Add molokhiya.
Add mirin, season to taste, and simmer over low heat.
3) boil 06:28
Boil somen noodles for 1 minute.
Raise it to a colander and wash it away with water, and drain the water by squeezing it while pressing it.
Add somen noodles to the soup and heat.
Arrange on a plate and top with myoga ginger to complete.

Point

・Chop the molokheiya finely to release the sliminess.
・Cut the myoga finely to bring out the texture and aroma.
・Cut the chicken into small pieces to bring out the flavor quickly. (cut into 5mm squares)
・Clean the lye.
・Because it is a light amount, adding plum paste will accentuate the taste.
・Plum meat gives a refreshing taste and is gentle on the stomach.
Add sweetener (mirin) to balance the acidity of the plums.
・Boil the somen noodles while the soup is boiling.
・When making somen noodles into nyumen noodles, shorten the boiling time and boil them until they are firm. (If the boiling time on the package is 1 minute and 30 seconds, set it to 1 minute.)
・Rinse the boiled somen thoroughly with water until the sliminess disappears, then squeeze until the water stops dripping.
・If there is moisture left in the somen, the soup will lose its flavor.
・The soup should be boiling and the noodles should be warm. Do not simmer.