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そうめん（納豆油そうめん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Somen : 100g
納豆 : 1パック
長ネギ : 30g
(A) Soy sauce : 小さじ2と1/2
(A) Umami seasoning : 5振り
(A) Sauce attached to natto : 1 bag
(A) mustard accompanying natto : 1 bag
(B) Sesame oil : 1/2 tbsp
(B) rice oil : 1/2 tbsp
bonito powder : moderate amount
egg yolk : 1 piece

Time required

10minutes

Procedure

1) prepare the ingredients 02:32
Chop the green onion.
Hit the natto with a knife.
2) mix 03:27
Put 1 in a bowl.
Add (A) and mix.
Add (B) and mix.
Cool in the refrigerator.
3) boil somen noodles 05:21
Boil water (not listed) in a pot.
Add somen noodles and boil for 1 minute 10 to 1 minute 15 seconds.
Drain in a colander and wash with water (not listed).
Chill in ice water (not listed).
Squeeze out the water.
4) 盛り付ける 08:21
3を2に入れて混ぜてお皿に盛る。
卵黄を乗せる。
鰹粉をかけて完成。

Point

・By finely chopping the green onion, it becomes easier to get entangled with the somen noodles.
・Hit natto with a knife to make it easier to get entangled with somen.
・Rice oil can be replaced with salad oil.
・If you use olive oil instead of sesame oil, add 1 tablespoon.
・If you don't have bonito flakes, heat bonito flakes in the microwave and grind them into powder.
・You can eat it with chopped seaweed if you like.