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Tsukesoba (Meat juice tsukesoba) | Cooking researcher Ryuji's buzz recipe Transcript of recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Soba (dried noodles) : 1 serving
鰹節 : 3g
ラード : 4cm
生姜 : 10g
豚バラ肉 : 80g
(A)砂糖 : 小さじ2/3
(A)醤油、みりん : 各大さじ2
(A)酒 : 大さじ1
(A)うま味調味料 : 4振り
(A)水 : 140cc
長ネギ : 40g
輪切り唐辛子 : 適量
炒りごま : 少々

Time required

15minutes

Procedure

1) make preparations 03:37
Heat the katsuobushi in a microwave oven (600W) for 40 seconds and knead until powdery.
Cut the ginger into strips.
Thinly slice the leek diagonally.
Cut the pork into bite-sized pieces.
2) make dipping sauce 06:29
Put 3 to 4 cm of lard in a frying pan and heat it.
Add ginger and fry.
Add the meat and stir-fry, then reduce the heat to low.
Add (A) and katsuobushi and bring to a boil.
Add the green onion.
Add chili pepper.
Add toasted sesame seeds.
3) boil soba noodles 10:46
Add soba to boiling water and boil.
Drain in a strainer and wash 3-4 times under running water.
4) 盛り付ける 13:05
Pour the dipping sauce into the bowl.
Arrange the soba on a plate and it's done.

Point

Use the ginger with the skin on.
・Tear the pork by hand.
・Lard can be substituted with salad oil.
・Stir-fry the ginger until fragrant.
・ Add sliced chili peppers to add spiciness and flavor.
・Put in the toasted sesame while twisting it with your fingers.
・Boil the soba for the indicated time.
・The soba noodles will stick together, so stir occasionally while boiling.
・You can also make sobayu.
・After boiling, wash 3-4 times under running water until the turbidity disappears. If you want to finish the soba with firmness, then rinse with ice water.
・Drain the soba well.
・It is delicious even if I put chili oil in it.
・The boiling time is not included in the required time.