そうめん（牛肉の冷やしおろしそうめん）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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Pasta (Negitoro pasta) | Cooking researcher Ryuji's buzz recipe's recipe transcription
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Ingredients
- pasta : 100g
- ねぎとろ : 70g
- egg yolk : 1 piece
- にんにく : 1/2片
- 塩 : ひとつまみ(約1g)
- 水 : 300㏄
- (A)醤油 : 小さじ2
- (A)みりん : 大さじ1
- (A)うま味調味料 : 5振り
- 小ネギ : 適量
- 黒コショウ : 適量
Time required
10minutes
Procedure
-
1)
Mix Negitoro and seasonings
01:20
Add the green onion toro, grated garlic, and salt in a bowl and mix well.
Store in refrigerator until next use. -
2)
boil the pasta
05:54
Boil water and (A) in a small frying pan.
After boiling, add the pasta and boil over medium heat for 5 minutes until the water evaporates. -
3)
Arrangement
11:01
Remove the pasta from the pan and place it on a plate.
Place the negitoro on top of the pasta and top with the egg yolk.
Sprinkle with black pepper and scatter small green onions to complete.
Point
・I use 1.4mm pasta that has been boiled for 5 minutes.
・Remaining garlic should be soaked in olive oil and preserved.
・If there is still a lot of water remaining after boiling the pasta for the indicated time, extend the cooking time to evaporate the water (until about 2 tablespoons of water remains).
・Put soy sauce on top when serving.
・When you want to add richness, eat with olive oil.
・If you want to arrange Japanese-style pasta, put chopped seaweed on top.
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