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ラーメン(大根黒酢麺)｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

Japanese white radish : 1/4 (about 400g)
minced pork : 150g
water : 700cc
(A) Liquor : 1 tablespoon
(A) Garlic (chopped) : 1片分
(A) Ginger (chopped) : 1片分
(B) Soy sauce : 大さじ2
(B) Oyster sauce : 大さじ1/2
(B) Chicken bone soup base (paste) : 小さじ2
黒酢 : 大さじ2
塩 : 小さじ1/3
片栗粉 : 大さじ1/2
水 : 大さじ1/2
長ねぎ : 適量

Time required

15minutes

Procedure

1) 大根の下処理 01:40
Boil water in a pot.
Peel the skin of the daikon radish and use a peeler to cut it lengthwise like noodles.
Add daikon radish to boiling water and boil for 1 minute.
When the radish becomes translucent, drain it.
2) スープを作る 04:42
Put some water in a pot and bring it to a boil.
Cut the green onion into 1cm squares.
When the water boils, add (A).
Add the minced pork little by little and bring to a boil.
When the soup boils, simmer over medium heat for about 3 minutes while skimming off the scum.
Add (B) and mix.
Add water-soluble potato starch and mix.
When it thickens, add salt and black vinegar and mix.
Add 1 and bring to a boil.
3) 仕上げる 07:59
Put half of 2 in a bowl, top with green onion and it's done.

Point

・About 400g of radish for 2 people.
・In order to keep the unused part of the daikon radish fresh, peel only one half lengthwise.
・Remaining daikon radish can be cut into round slices and used for oden or grated daikon radish.
・By pre-boiling the radish, the harshness and spiciness are removed.
・While keeping the pan boiling, add the minced pork little by little to prevent the scum from coming out.
・When you put the minced pork in the pot, leave it in a state where there are a few lumps.
・By adding minced pork and simmering for 3 minutes, the umami of the minced pork is brought out and the soup becomes even more delicious.
・If you want a spicier taste, add chili bean paste or red pepper.
・Thickening the radish makes it easier for the flavor to stick to the sliced radish.