水まんじゅう（こしあんの水まんじゅう）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 10minutes
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ラーメン（冷やしラーメン）｜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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Ingredients
- 中華麺 : 1玉
- Japanese leek : 20g
- pork belly : 70g
- ゆで卵 : 1個
- メンマ : 適量
- (A) Soy sauce : 大さじ2
- (A) Umami seasoning : 10振り
- (A) Bonito powder : 3g
- (A) Sugar : 小さじ1/2
- (A) Rice vinegar : 小さじ1
- (A) black pepper : 適量
- (A) rice oil : 小さじ2
- (A) Sesame oil : 小さじ1
- cold water : 200㏄
- 小ねぎ : 適量
Time required
10minutes
Procedure
-
1)
Preparation
05:07
Chop the green onion.
Cut the pork belly with scissors to your desired size. -
2)
make soup
06:31
Put (A) and the green onions cut in step 1 in a bowl and add cold water.
Mix well and chill in the refrigerator. -
3)
boil ramen
10:32
Boil water in a pan and cook Chinese noodles.
Boil the pork belly 1 minute before the end of boiling.
Drain in a colander.
Cool while removing the slime, and squeeze the noodles.
Put Chinese noodles in 2 and top with pork belly, small green onions, bamboo shoots, and boiled eggs to complete.
Point
・Be careful not to cut the green onion together with the pork belly, as it will not pass through the fire.
・Katsuobushi can be warmed in the microwave.
・If you don't have rice vinegar, you can use grain vinegar.
・For step 2, if you are in a hurry, you can chill it in the freezer.
・Boil the Chinese noodles for a little longer than the indicated time.
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