煮付け（白身魚の煮付け）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 10minutes
そうめん（冷やしきつねそうめん）｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- 油揚げ : 2枚
- 鰹節 : 5g
- (A)水 : 150ml
- (A)醤油 : 大さじ2
- (A)みりん : 大さじ3
- (A)砂糖 : 大さじ1/2
- そうめん : 1束
- (B)水 : 適量
- (B)醤油 : Appropriate amount (one turn)
- (B)酢 : Appropriate amount (one turn)
- 小ねぎ : 適量
- おろし生姜 : 適量
Time required
15minutes
Procedure
-
1)
下ごしらえをする
00:27
油揚げに熱湯をかけて油抜きをする。
油揚げを4等分に切る。
小ねぎを小口切りにする。 -
2)
Season the fried tofu
01:41
Heat the frying pan and turn off the heat when hot.
Add the dried bonito flakes, evaporate the water, and crumble with your hands into a powder.
Add (A) and heat to dissolve the sugar.
Add the fried tofu from step 1 and turn off the heat for about 5 minutes. -
3)
つゆを作る
04:48
お皿に氷と(B)を入れる。
-
4)
そうめんを茹でる
05:10
鍋に湯を沸かし、そうめんを茹でる。
-
5)
盛り付けをする
05:19
Add the somen noodles from 4 to 3, top with the small onion from 1, fried tofu from 2, and grated ginger to complete.
Point
・You don't have to remove the oil from the fried tofu, but if it's oily or smells of oxidation, remove the oil as needed.
・Seasoned fried tofu can be refrigerated.
・Noodle soup can be used as the dipping sauce for step 3.
・Soba noodles are also delicious instead of somen noodles.
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