ごま和え（ブロッコリーのごま和え）｜料理家さくらの暮らしに寄り添う料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
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そうめん（油そうめん）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし
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Ingredients
- そうめん : 100g
- (A) Dark soy sauce : 10g
- (A) sugar : 10g
- (A) Chicken bone soup base : 3g
- (A) Sesame oil : 15g
- (A) sweet soy sauce : 6g
- (A) Rice vinegar : 7g
- ニンニク : 5g
- 卵黄 : 1個分
- 韓国のり : 2枚
- 白ごま : 適量
Time required
15minutes
Procedure
-
1)
cut the garlic
00:53
Cut off the garlic root, cut in half and remove the sprouts.
-
2)
make sauce
03:11
Mix (A).
-
3)
boil somen noodles
04:58
Bring water to a boil in a pot and cook somen noodles.
Drain the water and wash with water by rubbing with your hands.
Warm somen with hot water (not listed) and drain. -
4)
混ぜ合わせる
07:21
Heat the pan containing 2 to warm it up and put it in a bowl.
Grate garlic, add and mix.
Add 3 and mix.
Place on a plate, top with egg yolk, chili oil (not listed), Korean seaweed, and white sesame to complete.
Point
・Eggs should be brought to room temperature before use.
・It is good to warm the sauce just before eating.
・By using rice vinegar, it has a mellow finish.
・Because the ingredients may separate from tube-shaped sweet soy sauce, shake lightly before using.
・When you boil somen noodles, use a lot of water and raise the water level.
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