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パスタ（大葉明太クリームパスタ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

パスタ : 100g
明太子 : 1本
大葉 : 10枚
(A)水 : 150ml
(A)牛乳 : 200ml
(A)めんつゆ(2倍濃縮) : 大さじ1/2
(A)昆布茶 : 小さじ1
バター : 5g
レモン : 1/6個

Time required

20minutes

Procedure

1) 下準備をする 01:30
Wash the shiso leaves, cut off the stems, chop finely, and hit with a kitchen knife.
Remove the mentaiko skin.
2) パスタをスープで煮込む 04:03
Put (A) in a frying pan and heat over medium heat while stirring so that it does not boil.
When it comes to a boil, add the pasta to cool it down.
Be careful not to let it boil too much and bring it to a boil, stirring occasionally.
When the soup becomes less, heat while stirring well.
Add 1 perilla, mentaiko and butter and mix well.
3) お皿に盛り付けをする 07:08
Arrange 3 on a plate and squeeze lemon juice to complete.

Point

・If you don't like the spiciness of mentaiko, you can substitute it with cod roe.
・Use 1.6 mm to 1.7 mm pasta.
・By hitting the perilla with a kitchen knife, the fibers are broken and the aroma is enhanced.
・Combining the umami component inosinic acid of mentsuyu with the umami component glutamic acid of kelp tea enhances the umami and makes it delicious.
・If you heat the milk at a high temperature for a long time, the milk protein will separate due to heat denaturation, so be careful not to get the temperature too high.