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魚介風味焼うどん｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

Pork sesame : 60g
キャベツ : 50g
塩胡椒 : 適量
茹でうどん : 1袋
(A)めんつゆ(3倍タイプ) : 大さじ1
(A)オイスターソース : 大さじ1と1/2
(A)料理酒 : 大さじ1
(A)砂糖 : 大さじ1/2
(A)マヨネーズ : 大さじ1/2
(A)けずり粉 : 大さじ1/2
(A)天かす : 大さじ1
卵 : 1個
鰹節、粉チーズ、ブラックペッパー : 適量
サラダ油(炒め用) : 大さじ1
サラダ油(目玉焼き用) : 大さじ1/2

Time required

15minutes

Procedure

1) make the sauce 02:13
Combine (A) and mix.
2) stir-fry ingredients 03:15
Add oil to a frying pan and heat over medium heat.
Add pork and cabbage and season with salt and pepper.
Stir-fry over medium heat until the meat is browned while letting the oil blend in, then remove to a plate.
3) stir fry udon 04:30
Heat a frying pan over medium heat and add the udon noodles.
Move the udon to one side and place the stir-fried ingredients on top.
Pour the sauce into the empty space and let it burn lightly.
4) 目玉焼きを作る 05:33
油を拭き取ったフライパンに油をひいて弱火で加熱する。
卵を割り入れて塩胡椒をし、目玉焼きを作る。
5) 仕上げる 05:59
焼きうどんの上に目玉焼きをのせる。
鰹節、粉チーズ、ブラックペッパーをふりかけたら完成。

Point

・Be sure to use shavings powder.
・Kezuriko is powdered mackerel shavings and sardine dried sardines.
・If you don't have kezuriko, put 4g of katsuobushi on a plate and heat it in the microwave (600W) for 1 minute without wrapping it.
・Adding oyster sauce makes it easier to get entangled in the noodles and gives it a richer taste.
・Remove the smell of meat with cooking sake.
・Add sugar for richness.
・If you add mayonnaise, the taste will be mellow.
・By combining the tenkasu with the sauce first, the whole will blend together.
・Season the ingredients with salt and pepper.
・By soaking the cabbage in oil and frying it at high heat, it will not become sticky.
・By browning the udon, it becomes fragrant.
・Do not stir-fry too much after adding the sauce, as water will come out of the ingredients.
・For fried eggs, make sure the yolk is soft-boiled.