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そうめん（つけめん風の鶏出汁そうめん）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

そうめん : 160g
にんにく : 1片
しょうが : 1片
卵 : 1個
きゅうり : 1/2本
長ネギ : 10cm
ごま油 : 大さじ1
(A) Water : 400㏄
(A) Chicken stock base : 大さじ1
(A) Mirin : 大さじ1
(A) salt : 小さじ1
(A) Pepper : 少々
(A) Soy sauce : 小さじ1
(A) chili oil : 少々
(A) roasted sesame : 適量

Time required

15minutes

Procedure

1) preparation 01:00
Chop the garlic and ginger and put them in the frying pan.
Cut the long onion.
2) make dipping sauce 02:18
Add the sesame oil to 1, and when the aroma comes out, reduce the heat to low and add the green onions and fry.
Add (A) and simmer.
Transfer to a bowl and chill in the refrigerator when the heat is removed.
3) boil somen noodles 04:47
Cut the cucumber into strips and soak in a bowl of water.
Boil water and add somen noodles.
Lightly put chopsticks in, turn off the heat, cover with a lid and let it sit for 5 minutes.
Drain the cucumber.
4) 冷やして盛り付ける 05:54
4で茹でたそうめんを、流水で冷やし、氷水でさらに冷やす。
水気をしっかり切り、お皿に盛り付ける。
きゅうりと半分に切ったゆで卵とお好みの具材をのせて2を用意し、完成。

Point

・Boil the eggs, remove the shells, sprinkle with a little salt and chill in the refrigerator.
・Prepare your favorite ingredients for the platter.
・You can also use tubes of garlic, ginger, and green onions.
・ First, cut the spring onion into the middle and chop roughly.
・Only garlic and ginger should be added to the frying pan in step 1.
・Cut the cucumber as thinly as possible.
・If you use your hands to cool boiled somen before it cools, the smell of your hands will easily transfer to it, so use chopsticks as much as possible.