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パスタ（卵かけパスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

pasta : 100g
卵 : 1個
バター : 10g
鰹節 : 2g
(A) Water : 320ml
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Umami seasoning : 5振り
(A) Sugar : ひとつまみ
(A) salt : ひとつまみ

Time required

15minutes

Procedure

1) beat the eggs 03:49
Crack the eggs into a bowl.
2) 加熱する 04:49
フライパンに(A)とほぐした鰹節を入れ、火をつける。
沸騰したら、パスタを入れ表示時間通り中火で茹でる。
茹で時間内に火力を調節し、茹で終わりに茹で汁が大さじ1程度残るよう煮詰める。
火を止めて、バターを入れ混ぜる。
バターが溶けたら1を入れよく混ぜる。
よく混ぜながら弱火にかけ、軽くとろみがついたら完成。

Point

・Pasta made with a single frying pan has many advantages, such as less dishes to wash, it can be done with a single stove, it is boiled with seasonings, so it is easy to add flavor to the pasta, and the sauce becomes thicker and easily gets entangled in the sauce.
・We recommend 1.4mm pasta that has been boiled for 5 minutes and has a smooth surface.
・The synergistic effect of the inosinic acid of dried bonito and the glutamic acid of the umami seasoning increases the umami many times over.
・If you want to double the amount, add 500ml of water and double the other seasonings.
・When adding beaten eggs in step 2, be careful not to overheat the pasta as the eggs will harden.
・Taste it before you finish it, and add salt (not listed) to your liking to adjust the taste.
・You can use shichimi to change the taste.