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ラーメン（魚介豚骨つけ麺）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Salad oil : 1 tablespoon
豚バラ肉 : 100g
長ネギ : 1/2本
ニンニク : 1片
椎茸 : 1個
塩 : 少々
(A)水 : 200ml
(A)醤油 : 大さじ1
(A)めんつゆ(3倍濃縮) : 大さじ1
(A)オイスターソース : 大さじ1/2
(A)けずり粉(魚粉) : 大さじ1
(A)うま味調味料 : 4振り
(A)片栗粉 : 小さじ1
砂糖 : 大さじ1/2
水(カラメル用) : 小さじ1
中華麺 : 1袋
刻みネギ、七味唐辛子、黒胡椒 : 適量

Time required

10minutes

Procedure

1) make preparations 02:39
Chop the leeks, garlic and shiitake mushrooms.
Cut the meat into 1 cm wide pieces.
2) make seasoning mix 03:40
Combine (A) and mix well until there are no lumps.
3) stir fry 05:21
Add oil to a frying pan, sprinkle salt on the ingredients from step 1, and fry over low heat.
Move it to the edge and add sugar and water to the empty space, then lightly burn to make caramel.
Add the combined seasoning (A) and mix until it comes to a boil.
Bring to a simmer.
4) 麺を茹でて仕上げる 07:07
麺を既定の時間茹でる。
湯切りして丼に移す。
スープを器に注ぎ、刻みネギと七味唐辛子、黒胡椒をかけたら完成。

Point

・Be sure to use pork belly to make the soup richer by utilizing the fat of the meat.
・Block meat can be finely chopped and used.
・If you don't have shaving powder, you can use it as a substitute by heating the katsuobushi in a microwave oven (600W) for 50 seconds without wrapping it, and kneading it with your hands to make it finer.
・Remove the garlic buds.
・You can bring out the umami and flavor by chopping the shiitake mushrooms.
・Inosinic acid (shavings, pork), glutamic acid (umami seasoning), and guanylic acid (shiitake mushroom), which are the three major umami ingredients, increase the umami and make it delicious.
・By adding katakuriko, the noodles will be entwined with the soup.
・Do not add sugar to the seasoning. add later.
・You can start frying when the frying pan is not warm.
・Stir-fry over low heat to bring out the fat, umami, and aroma.
・Fry until the leeks and garlic are browned and the fat from the meat comes out.
・Mixing the lightly charred caramel into the soup gives it a richer flavor.