オムレツ（ツナとコーンとチーズのオムレツ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
パスタ（合わせ出汁のパスタ）｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- パスタ : 100g
- 卵 : 1個
- オリーブオイル : 大さじ2
- にんにく : 1片
- 削り節 : 4g
- (A)水 : 350ml
- (A)めんつゆ(3倍濃縮) : 大さじ1/2
- (A)塩昆布 : 10g
- バター : 5g
Time required
15minutes
Procedure
-
1)
下ごしらえをする
01:30
にんにくの芽を取りみじん切りにする。
卵を容器に割り、よく溶いておく。 -
2)
ソースを作る
02:45
Put the olive oil, the garlic from 1, and the bonito shavings in a frying pan and mix over low heat.
When it is slightly browned, add (A) and turn the heat to medium and bring to a boil. -
3)
Add pasta and simmer
04:03
When 2 boils, put the pasta in and simmer until the water is gone while moving the pasta to soak it.
When the water is gone, turn off the heat, add the butter and 1 beaten egg and mix. -
4)
盛り付けをする
05:43
お皿に3を乗せて完成。
Point
・It can be completed with one frying pan.
・Remove the garlic sprouts as they tend to burn easily and give off a harsh taste.
・The pasta should be 1.7mm to 1.8mm thick.
・If the eggs are not beaten well, the sauce will be uneven, so mix well.
・By combining inosinic acid, which is the umami component of shavings, and glutamic acid, which is the umami component of kombu seaweed, the synergistic effect brings out the aroma and umami.
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