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そば（鯖の水煮つけ汁そば）｜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

鯖の水煮缶 : 1缶
Soba : 1袋
(A) water : 200㏄
(A) Shirodashi : 大さじ1
(A) sugar : 大さじ1/2
(A) Japanese-style dashi granules : 8g
(A) Chicken bone soup base : 小さじ1
柚子胡椒 : 3㎝
(B)刻みねぎ : 適量
(B)鰹節 : 適量
(B)七味唐辛子 : 適量

Time required

15minutes

Procedure

1) そばを茹でる 02:37
Boil water in a pot.
When the water boils, boil the soba noodles for the specified time.
After boiling, rinse under running water, drain well and serve on a plate.
2) つけ汁を作る 03:46
Put (A) and the can of boiled mackerel together with the juice in a pot.
Drain the mackerel and heat over medium heat.
When it boils, turn off the heat, add yuzu pepper and mix.
3) 盛り付けをする 06:47
Pour the dipping sauce from 2 into half a bowl, top with (B) if you like, and it's done.

Point

・When choosing soba, it is best to choose the one that has soba written at the very beginning of the ingredient name.
・If you like, you can add mushrooms, green onions, onions, etc. to make it delicious.
・Sweeteners such as Lakanto and Palsweet can be substituted for sugar.
・By using shirodashi and chicken bone soup base together, the umami is enhanced.
Mackerel contains EPA and DHA that promote fat burning.
・Turn off the heat before adding the yuzu pepper so that the aroma does not dissipate. If you don't like yuzu pepper, you can substitute grated ginger.