そうめん（冷やし肉吸いそうめん）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 20minutes
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ナゲット（えのきのナゲット）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
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- Number of Subscribers
- 149.0万人
- Number of View
- 4.0億回
- Number of Videos
- 3,182本
Ingredients
- enoki mushrooms : 1 bunch (200g)
- 片栗粉 : 大さじ3
- (A) Egg : 1個
- (A) Shirodashi : 大さじ1
- (A) Water : 大さじ1
- (A) Ground black pepper : 少々
- 油 : 適量
Time required
20minutes
Procedure
-
1)
cut enoki mushrooms
00:40
Cut off the stalks from the enoki mushrooms and cut them into 5 mm to 1 cm wide pieces.
-
2)
タネを作る
00:49
1をほぐしながらボールに入れる。
片栗粉を入れ、ボールを振って全体にまぶす。
(A)を入れよく混ぜ合わせる。 -
3)
揚げる
01:47
フライパンに深さ5mmまで油を入れて中火で熱する。
油が温まったら、2をスプーンで丸く形を整えながらフライパンに並べる。
裏返しながら、全体に揚げ色が付くまで揚げたら完成。
Point
・The amount for two people is introduced in the video.
・Easy saving recipe that can be done with enoki mushrooms and eggs.
・If the mixture does not come together well in step 2, adjust the amount of water and add it.
・The enoki mushrooms scattered in the oil in step 3 should be placed on top of the lumps and shaped.
・The moisture in the enoki mushrooms is removed and the umami is condensed, resulting in a delicious finish.
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