Udon (seasoned egg udon) | Recipe transcription by table diary 식탁일기
식탁일기 table diary Time required : 20minutes
Pasta (Mentaiko pasta) | Baba Gohan <Robert> Baba's Kitchen's recipe transcription
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Ingredients
- pasta : 100g
- 辛子明太子 : 1/2腹
- バター : 10g
- 白だし : 小さじ1/2
- たくあん : 10g
- 大葉 : 3枚
- 刻み海苔 : 適量
- 塩 : moderate amount
Time required
15minutes
Procedure
-
1)
cut material
05:43
Cut the takuan into bite-sized pieces.
Finely chop the perilla. -
2)
finish
06:49
Add salt to the boiling water and boil the pasta for 7 minutes.
Remove the karashi mentaiko meat from the thin skin.
Finely chop the skin.
Add the mustard cod roe, butter, shirodashi, and boiled pasta to a bowl and mix well.
Arrange on a plate, add perilla leaves, chopped seaweed, and pickled radish to complete.
Point
・The amount is for one person.
・When cutting shiso leaves, cut them with the back side up.
・By chopping the thin skin of mustard cod roe and using it, it gives a rich finish.
・By using the pasta without draining the hot water, the boiling water will be the sauce.
・You can top with spicy mentaiko if you like.
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