和え物（きゅうりとカニかまぼこの塩昆布和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
#Vegetable dishes
#Udon
#Speed cooking
#Complimented rice
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うどん（冷やし油うどん）｜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
- Frozen Udon : 1 bag
- 卵 : 1個
- レモン : 1/6個
- (A)焼肉のタレ : 大さじ2
- (A)オイスターソース : 大さじ1/2
- (A)ごま油 : 大さじ1
- (B)刻みネギ : 適量
- (B)いりごま : 適量
Time required
5minutes
Procedure
-
1)
Thaw frozen noodles
01:41
Place frozen udon noodles on a heat-resistant plate and heat in the microwave for the indicated time.
-
2)
タレを作る
02:00
お皿に(A)と卵白を入れる。
-
3)
うどんを締める
03:00
氷水(分量外)をボウルに入てザルを乗せ、1を加えて手で混ぜよく冷やす。
-
4)
仕上げる
03:44
3の水気をよく切り、2に加える。
卵白を泡立てるように、よく混ぜる。
真ん中に卵黄を乗せ、(B)をふりかけ、レモンを絞って汁を回しかけたら完成。
Point
・Although store-bought lemon juice can be used, it is recommended to use fresh lemons.
・Sudachi can be used instead of lemon.
・If you like, you can add chili oil or myoga as toppings for a delicious finish.
・Be sure to add the lemon juice last, as it brings out the best flavor.
・By tightening the udon with ice water, it becomes chewy and has a better texture.
・When mixing in step 4, it is important to cut the stiffness of the egg whites.
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