うどん（冷やし塩レモンうどん）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 7minutes
スープ（卵スープ）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- Japanese leek : 1/2
- ハム : 30g
- 卵 : 2個
- (A) water : 600㏄
- (A) Chicken stock base : 小さじ2
- (A) salt : 少々
- (A) Mirin : 大さじ1
- (A) Soy sauce : 大さじ1
- (A)コショウ : 少々
- (B) Katakuriko : 小さじ2
- (B) water : 小さじ2
Time required
10minutes
Procedure
-
1)
cut material
00:36
Chop the green onions.
Cut the ham into bite-sized pieces. -
2)
make preparations
01:11
Put (A) in a pot and bring to a boil over high heat.
Put (B) in a container and mix.
Crack the eggs into a separate container and mix. -
3)
finish
02:15
When the soup in the pot boils, add the ham and green onions and simmer over medium heat for 2 minutes.
Add the water-soluble potato starch from step 2 little by little and mix the whole.
Turn the heat to high, and when it boils, pour in the eggs from step 2 little by little.
Complete by stirring the whole.
Point
・Ham can be omitted.
・Be careful when adding the water-soluble potato starch in step 3, as it will clump if you add it all at once.
・When pouring the eggs in step 3, it is good to use a container with a narrow spout so that the eggs can be poured in little by little.
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