スコーン（溶かしバターのスコーン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 50minutes
ラーメン（かけラーメン）｜ラーメンろたすさんのレシピ書き起こし
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Ingredients
- (A)水 : 1.2L
- (A)鶏ももひき肉 : 400g
- (A)昆布 : 12g
- (B)濃口醬油 : 150cc
- (B)みりん : 5cc
- (B)砂糖 : 3g
- (C)鶏皮 : 240g
- (C)青ネギ : 10g
- (C) Sesame oil : 1g
- sliced hawk claw : 5 pieces
- stick ramen : 2人前
Time required
30minutes
Procedure
-
1)
make soup
00:16
Put (A) in a pot and loosen the minced chicken thighs.
Put it on the fire and loosen the minced chicken thighs again.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Take out the kombu, turn off the heat and rub it with a colander. -
2)
Make soy sauce sauce
01:17
Put (B) in a pan, heat and mix with a whipper.
When it boils, turn off the heat and put it in a container. -
3)
make chicken oil
01:48
Put (C) in a pot, heat it up and loosen the chicken skin and fry.
When the liquid comes out, add the sliced hawk's claws.
When the surface of the chicken skin is colored, turn off the heat and rub it with a colander. -
4)
麺をゆでる
03:45
Add water (not listed) to a pot and bring to a boil.
Add the noodles to the pot, boil as directed, and drain with a colander. -
5)
仕上げる
03:37
Add 30cc of soy sauce, 5cc of chicken oil, and 300cc of soup to the bowl.
Add noodles and 5cc of chicken oil to complete.
Point
・In step 1, loosening the minced chicken thigh makes it easier to make the soup stock.
・In step 1, mix lightly so that the bottom of the pan does not burn.
・The amount of soy sauce sauce (B) makes 150cc (5 servings).
・For chicken oil, the amount of (C) makes 40cc (3 servings).
・After cooking the chicken skin, stir-fry it to make chicken skin chips.
・Dashi stock ground meat can be used for minced chicken or dry curry.
・The amount of soup (A) makes 1L (3 servings).
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