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冷やし中華（冷やし中華のゴマだれ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

(A) sugar : 大さじ1.5
(A) Chicken consommé : 小さじ1/2
(A) Sesame : 大さじ1
(A) Apple cider vinegar : 大さじ2
(A) Soy sauce : 大さじ2
(A)ごま油 : 小さじ2
(A)練りゴマ : 大さじ2
(A)水 : 小さじ2～3
きゅうり : 適量
ハム : 適量
大葉 : 適量
錦糸卵 : 適量
(B)ミニトマト : 2個
(B)万能ねぎ : 適量
(B)紅生姜 : 適量
(B)白髪ねぎ : 適量

Time required

5minutes

Procedure

1) make sauce 00:44
Put (A) in a bowl and mix.
Chill in refrigerator.
2) 材料を切る 02:06
きゅうり、ハム、大葉を細切りにする。
3) 麺を湯がく 02:20
鍋にお湯(分量外)を沸かす。
鍋に麺を加えゆがく。
麺をザルにあげる。
4) 麺を冷やす 02:54
Rub the noodles (not listed) under running water and wash them by hand.
Soak the noodles (not listed) in ice water.
5) 盛り付ける 03:06
Place the drained noodles from step 4 (not listed) on a plate.
Pour the sauce from 1 on the noodles (not listed).
Place 2 ingredients and Kinshi-tamago on top of the noodles (not listed).
Furthermore, (B) is placed on top of the noodles (out of quantity) to complete.

Point

・In the video, millet sugar is used, but white sugar can be used instead.
・Chicken consommé or Chinese dashi granules may be used.
・Mash the sesame paste well before adding it to other seasonings.
・Check if there are any cores left on the noodles.
・The noodles will harden when cooled, so it is best not to overcook them.
・The required time does not include the time to boil the noodles.