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そうめん（豚肉油そうめん）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

pork belly : 100g
そうめん : 100g
小ネギ : 1本
韓国海苔 : 3枚
卵黄 : 1個
白ごま : 大さじ1/2
sugar : 小さじ1/2
(A) Oyster sauce : 大さじ1/2
(A) Chicken stock base : 小さじ1/2
(B) Soy sauce : 小さじ1
(B) grated garlic : 小さじ1/2
(B) Sesame oil : 1 tablespoon
ごま油 : 小さじ1
塩胡椒 : 適量

Time required

30minutes

Procedure

1) prepare 02:28
Cut off the root of the spring onion and cut into small pieces.
Sprinkle the pork belly with sugar, salt and pepper, and mix well each time.
2) make seasoning mix 03:28
Put (A) in a heat-resistant container, mix, and heat in a 600W microwave for 15 seconds.
Mix until the chicken broth dissolves and add (B).
Mix well as the seasoning is added.
3) grill pork belly 10:33
Heat the sesame oil in a frying pan over medium heat, add the pork belly and fry while loosening.
When it's browned, turn it over, and when it's cooked all over, put it on the bat.
4) boil somen noodles 05:40
Boil a large amount of hot water (not listed) in a pot and add somen noodles.
Boil for 30 seconds less than the indicated time and drain.
Wash well with running and standing water and drain.
5) mix 06:54
Put 4, pork belly, combined seasoning, and white sesame in a bowl and mix.
Serve on a plate, top with egg yolk, Korean seaweed, and small green onions to complete.

Point

・Mixing the pork belly with sugar will soften it.
・If the pork belly is overcooked in step 3, it will become tough, so pay attention to the cooking time.
・By washing the somen well, the finished texture will be better.
・When adding the pork belly to the somen, add the fat that comes out.
・For the egg white left over after using the yolk, make a soup with 1/2 teaspoon of chicken stock, 1/4 teaspoon of oyster sauce, salt and pepper, and 200ml of water.