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パスタ（大葉とささみの和風冷製パスタ）｜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

パスタ : 100g
chicken meat : 2本
大葉 : 5枚
ミニトマト : 3個
酒 : 大さじ1
にんにく : 1片
塩 : 1 and 1/2 tbsp
めんつゆ : 大さじ1
(A) sugar : 小さじ1/2
(A) Miso : 小さじ1/2
オリーブオイル : 大さじ1

Time required

15minutes

Procedure

1) heat the chicken 02:10
Place the chicken in a heat-resistant container, add the sake, and mix.
Wrap and poke several holes with a toothpick.
Heat in a 600W microwave for 1 minute and 30 seconds.
Take a rough fever.
2) cut ingredients 03:45
Cut mini tomatoes, perilla and garlic.
Tear 1 and return to the heat-resistant container, mix with the juice and soak.
3) stir fry 05:34
Put olive oil in a frying pan, add garlic and heat.
Add the chicken to the broth and lightly fry.
Add mini tomatoes and fry.
Transfer to a pad and cool.
4) パスタを茹でる 06:53
お湯を沸かして、塩を入れて軽く混ぜる。
パスタを入れて茹でる。
湯切りして、冷水で冷ます。
氷水の中に入れて冷やす。
5) 和える 08:25
ボウルに(A)を入れて混ぜる。
めんつゆを入れる。
4を入れてオリーブオイルを、加えて和える。
鶏肉とミニトマトを入れて和える。
大葉を半分入れて和える。
器に移して、残りの大葉をかけて完成。

Point

・Use 1.6 mm pasta.
Use half of the olive oil (1/2 tbsp) in step 3 and the rest (1/2 tbsp) in step 5.
・Use chicken breast meat. You can use pork if you like.
・Use double-concentrated mentsuyu. When using other mentsuyu, taste and adjust accordingly.
・If you add miso and sugar as secret ingredients, it will bring out the richness and mellowness and make it delicious.
・If you are concerned about the streaks of the chicken tenders, remove the streaks before heating them in the microwave.
・In step 2, halve the cherry tomatoes, 1cm wide the large leaves, remove the sprouts from the garlic and chop finely.
・Do not throw away the juice that comes out of the heated chicken.
・In step 3, remove the water completely and then turn off the heat.
Boil the pasta for 1 minute longer than indicated on the packet.
・Drain the boiled pasta well.
・When adding the mentsuyu in Step 5, add the miso little by little and mix so that the miso does not form lumps.
・Add half of the shiso leaves in step 5 and use the other half when serving.