そうめん（冷やし担々そうめん）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 20minutes
Japanese-style mushroom pasta ｜ Life THEATER: Recipes for useful cooking videos
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Ingredients
- pasta : 200g
- bacon : 120g
- Shimeji mushroom : 1/2 pack
- Meitake : 1/2 pack
- Shiitake : Two
- Garlic : 1 piece
- Macrophyll : 4 sheets
- Salad oil : 1 tablespoon
- Kelp tea : 1 tsp
- butter : 20g
- Noodle soup : 30cc
- water : 30cc
Time required
15minutes
Procedure
-
1)
Prepare
00:36
Crush the garlic with the back of a knife and remove the core.
Cut the bacon into 5mm wide pieces.
For shiitake mushrooms, cut off the stones and cut the shaft, and slice the shaft and bulk into thin slices with a width of 3 mm.
Shimeji mushrooms are loosened. -
2)
Boil the pasta
01:39
Put the pasta in boiling water with 1 tablespoon of salt and boil it according to the time indicated on the bag.
-
3)
Make the sauce
01:49
Put garlic, salad oil and bacon in a frying pan and fry over low heat.
When the garlic is browned, place it on the bacon and turn it over when the bacon is browned.
Add shimeji mushrooms, maitake mushrooms, and shiitake mushrooms and stir fry.
When the mushrooms are glossy, add water and kelp tea and mix.
Turn off the heat until the pasta is boiled. -
4)
Finish
02:41
When the pasta is boiled, add it to a frying pan, heat it over medium heat, and entangle it with the ingredients.
When the whole is entwined, add mentsuyu and butter and dissolve while mixing.
Place the perilla leaves as you like.
Point
・ Anyone can easily make Japanese-style mushroom pasta with the scent and umami of mushrooms, with the effort of using multiple types of mushrooms.
・ For garlic, crush it with the back of a kitchen knife to bring out the scent. Also, since the core has lye, remove it if it exists.
・ Garlic has a bitter taste when it is burnt, so it is recommended to put it on bacon to prevent it from burning when it becomes brown.
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