生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
#Soba
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#Complimented rice
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そば（ちくわの磯辺揚げ冷やしそば）｜まかないチャレンジ!さんのレシピ書き起こし
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- Number of View
- 1.1億回
- Number of Videos
- 864本
Ingredients
- Chikuwa : 5
- そば : 1玉
- (A) Dashi : 300cc
- (A) Soy sauce : 50cc
- (A) Mirin : 50cc
- 塩 : a pinch
- 小麦粉 : 適量
- 青のり : 適量
- Chinese yam (grated) : 適量
- 万能ネギ : 適量
- かつお節 : 適量
- わさび : 適量
- 切りのり : 適量
Time required
25minutes
Procedure
-
1)
cut chikuwa
01:38
Cut 2 chikuwa in half lengthwise.
Make cuts on both sides of the remaining chikuwa and cut into bellows. -
2)
make soup
02:45
Put (A) in a pot and heat it. When it boils, add salt and mix.
Cool the pan with ice water (not listed). -
3)
make clothes
04:40
Put the egg and water mixture (not listed) in a bowl, add the flour and mix.
Add aonori and mix lightly. -
4)
揚げる
06:25
Add oil (not listed) to a frying pan and heat to 180 degrees.
Sprinkle 1 with soft flour (not listed), add 3 and fry for 1 to 1.5 minutes.
Take it out and drain the oil. -
5)
茹でる
09:19
鍋に水(分量外)を入れて沸騰させ、そばを茹でる。
湯切りして冷水で締める。 -
6)
仕上げる
10:00
Put 5 and 2 in a bowl.
Top with Chinese yam, all-purpose green onions, bonito flakes, wasabi, 4, and cut nori to finish.
Point
・Cut the chikuwa in half or bellows to make it easier to chew.
・Water and Japanese-style dashi stock can be substituted for the dashi stock.
・Use an appropriate amount of chilled egg and water mixture in step 3.
・In the video, the mixture of eggs and water in step 3 is made by mixing 4 eggs with 1L of water for commercial use, but it is better to reduce the amount for home use.
・Use about 3 tablespoons of flour for step 3. You can also use tempura flour.
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