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うどん（肉うどん）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Frozen Udon : 2 balls
豚バラ肉 : 100g
玉ねぎ : 1/2個
小ネギ : 適量
卵黄 : 2個
刻み海苔 : 適量
(A) Liquor : 大さじ2
(A) Mirin : 大さじ2
(A) Soy sauce : 大さじ2
(A) Sugar : 大さじ1.5
(A) Water : 50ml
(A) Katakuriko : 小さじ1/2
(B) Vinegar : 大さじ1/2
(B) Shirodashi : 大さじ1

Time required

20minutes

Procedure

1) prepare 00:18
Mix (A) to make a seasoning.
Remove the core from the onion and slice thinly.
Cut the pork belly into bite size pieces.
2) stir-fry ingredients 02:29
Add oil (not listed) to a frying pan and add the pork belly from step 1.
After spreading the oil over the pork belly, add the onion and stir-fry the pork belly over medium-low heat while loosening the pork belly.
When the pork belly is cooked through and the onions are tender, turn off the heat.
3) simmer the ingredients 03:30
Add 1 combined seasoning to 2.
Bring to a boil over medium-low heat to evaporate the alcohol.
When it boils, simmer for about 5 minutes until the juice is gone.
4) 冷凍うどんを加熱する 04:22
冷凍うどん2パックを600Wで5分加熱し、裏返して更に1分半加熱する。
5) 肉ダレを仕上げる 04:34
3の水分が飛び、とろみがついてヘラを動かしても動かない程度になったら、うどんの加熱が終わるまで火を止めて置いておく。
6) 仕上げる 05:12
Put 4 and (B) in a bowl and mix to season the udon.
Arrange udon in a bowl and place 5 on top.
Add chopped green onions and chopped seaweed to your liking, and put an egg yolk in the middle to complete.

Point

・Be careful not to cut the onions into wedges.
・It is better not to substitute meat for the cutler or thigh meat, as they become hard when boiled.
・You can get rid of the smell by frying the pork belly.
・Turn off the heat when adding the combined seasoning, as it contains potato starch.
・Because it is difficult for alcohol to evaporate when it is thickened, thicken it at the end.