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うどん（かきたまうどん）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Frozen Udon : 1 ball
fried tofu : 1 sheet
(A) water : 3 tablespoons
(A) Mirin : 2 tablespoons
(A) Soy sauce : 1 teaspoon
(A) sugar : 1 teaspoon
egg : 2 pieces
Dashi pack : 1 piece
水 : 500ml
(B) Soy sauce : 大さじ2
(B) Mirin : 大さじ
水溶き片栗粉 : 小さじ2
塩 : 少々
小ネギ : お好みで

Time required

20minutes

Procedure

1) make dashi soup 00:20
Boil the dashi pack for about 10 minutes to make the dashi.
2) simmer the fried 00:56
Cut the aburaage into bite-sized pieces and put them in the frying pan.
Add (A) and simmer over low heat until the water evaporates.
Occasionally turn the aburaage upside down so that it absorbs the broth.
3) make soup 02:26
Crack the eggs into a bowl and beat them.
Put 1 and (B) in a pan and heat over medium heat.
Heat the frozen noodles in the microwave according to the time indicated.
4) thicken 04:37
Taste and season with a little to a pinch of salt.
Bring to a boil, then turn off the heat and add the potato starch dissolved in water.
Once melted, bring to a boil again over medium-low heat.
5) put eggs 05:40
沸騰した状態で、混ぜながら卵を3～4回に分けて入れる。
6) Serve 06:27
Put the udon noodles and soup in a bowl, put 2 and finely chopped green onions on top to complete.

Point

・Check the names of the ingredients in the dashi pack, and if salt is included, there is no need to add it later.
・Mirin has a lower GI value than sugar and does not raise blood sugar levels.
・Add the water-soluble katakuriko after turning off the heat to prevent lumps.
・If you don't add the egg while it's boiling, it will turn white and cloudy, so add it and boil it over and over again.