和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
Udon (meat udon) | Transcript of Kukipapa cooking channel's recipe
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Ingredients
- chopped beef : 200g
- 玉ねぎ : 1/4個(80g)
- 生姜 : 少量(5g)
- (A)醤油 : 大さじ2.5(45g)
- (A)砂糖 : 小さじ4(13g)
- (A)穀物酢 : 小さじ2(10g)
- (A)みりん : 大さじ2(35g)
- (A)鶏がらスープの素 : 小さじ1/3(1g)
- (A)水 : 100ml
- 油 : 小さじ2
- 牛脂 : 1個
- 冷凍うどん : 2玉
- うどんダシ : 適量
- ゆずの皮 : 適量
Time required
30minutes
Procedure
-
1)
prepare the material
00:20
Slice the onions along the grain.
Cut the ginger into strips.
Cut the minced beef into bite-sized pieces. -
2)
タレを作る
01:14
器に(A)を入れ混ぜる。
-
3)
加熱する
02:14
フライパンに油と牛脂を入れ強火で加熱する。
フライパンが温まったら、牛こま切れ肉を入れて炒める。
牛肉に少し焼き色が付いたら、玉ねぎと生姜と2を入れ、火加減を中火に変え蓋をする。
具材に火が通り、穀物酢の酸味がとんだら火を止める。 -
4)
盛り付ける
04:03
Boil the udon noodles in udon dashi and serve them in a bowl.
Add the ingredients from Step 3, add the remaining sauce to your liking, and add grated yuzu peel to complete.
Point
・The amount for two people is introduced in the video.
・Beef tallow is fine if you have it, but using domestic beef tallow adds flavor, so we recommend adding it.
・By using yuzu as a finishing touch, it becomes a luxurious udon like a high-class restaurant.
・When grilling chopped beef, don't move it too much to give it a brown color.
・You can use whatever udon dashi you like, but the video recommends white dashi, which goes well with yuzu.
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