スープ（豆腐と卵のスープ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 10minutes
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うどん（塩油うどん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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- 18.6億回
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- 2,600本
Ingredients
- 冷凍うどん : 1玉
- (A)鰹粉 : 2g
- (A)水 : 大さじ1
- (A)塩 : 小さじ1/3
- (A)砂糖 : 小さじ1/4
- (A) Umami seasoning : 4振り
- (A)オイスターソース : 小さじ1/2
- (A)黒コショウ : 適量
- にんにく : 1/3片
- 卵黄 : 1個分
- 黒コショウ(仕上げ用) : 適量
Time required
10minutes
Procedure
-
1)
タレを作る
02:41
Put (A) and grated garlic in a bowl.
Thaw the frozen noodles and keep warm. -
2)
タレとうどんを混ぜる
05:48
Put warm udon noodles in the bowl of 1.
Mix with the sauce while still warm. -
3)
仕上げをする
06:10
Make a hollow in the center of 2 and drop the egg yolk.
Finish by sprinkling black pepper (for finishing).
Point
・As a substitute for bonito powder, you can use bonito flakes that have been heated in the microwave for 40 seconds and crumbled into powder.
・If you don't have oyster sauce, you can use soy sauce instead.
・It's delicious even if you add a little vinegar to change the taste.
・To the leftover egg whites, add a little sesame oil, 120cc of water, and 2/3 teaspoon of Chinese-style soup stock and heat in the microwave for 1 minute 40 to 1 minute 50 seconds to make a delicious soup.
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