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Soup (Chinese soup) | Transcript of restaurant Sakura's recipe

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Ingredients

dried seaweed : 4g
長ネギ : 適量
いりごま : 適量
(A)水 : 400ml
(A)醤油 : 小さじ２
(A)オイスターソース : 小さじ２
(A)酒 : 大さじ１
(A)鶏ガラスープの素 : 小さじ１
(A)おろし生姜 : ５g
(A)酢 : 1/2 teaspoon
(A)塩 : １つまみ
(A) Umami seasoning : １つまみ

Time required

10minutes

Procedure

1) Rehydrate the dried seaweed 00:15
Add dried seaweed and water (not listed) to a bowl, soak for 5 minutes and drain.
2) Prepare green onions 00:35
Cut the spring onion in half lengthwise.
Slice lengthwise and then mince.
3) スープをつくる 01:42
Add (A) to the pot, mix and bring to a boil.
When it boils, turn off the heat and add 1 and 2.
Add the toasted sesame seeds while mashing them with your hands, and finish by heating.

Point

・When rehydrating dried wakame, if you rehydrate it with a lot of water, the umami will be washed away.
・If the rehydrated wakame seaweed is too big, cut it to your desired size with a knife before adding it.
・If you change the ingredients to carrots or onions, stir-fry until cooked and then add the soup.
・Boiled carrots and onions change the taste of the soup.
・A seasoned soup that is perfect for accompaniment to fried rice, yakisoba, etc.
・Add beaten eggs, carrots, onions, etc. to enjoy a soup that you can arrange and enjoy.