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パスタ（ネギ塩砂肝パスタ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

パスタ : 100g
砂肝 : 100g
にんにく : 1片
長ネギ : 1/2個
ごま油 : 大さじ2
(A)Chicken soup base : 小さじ1/2
(A) White soup stock : 小さじ1/2
(A) Sugar : 小さじ1/2
(A) Butter : 5g
黒こしょう : 適量

Time required

15minutes

Procedure

1) make preparations 01:35
Make a slit in the gizzard and cut it in half.
Roughly chop the garlic.
Finely chop the green onions.
2) fry the ingredients 04:12
Add sesame oil to a frying pan and heat over low heat.
Once the gizzard is cooked through and the green onions and garlic are lightly charred, turn off the heat.
3) Boil the pasta and mix 05:37
Put 1L of water (not listed) in a pan, add 10g of salt (not listed) and bring to a boil.
Once it boils, cook the pasta.
After boiling, add 2, add 3 tablespoons of the boiling water (not listed), and heat over low heat.
Add (A), mix, serve on a plate, and finish with black pepper.

Point

・You may use gizzards with the silver skin removed in advance. If not already cut, prepare 8 to 10 pieces.
・Use 1.6 to 1.8 mm pasta so that the sauce coats well.
・If you don't have white soup stock, you can use mentsuyu instead.
・In step 1, if the gizzard is connected, cut it in half and make four cuts perpendicular to the silver skin. Making slits softens the hard texture and allows the flavors to soak in more easily.
・When cutting in half in step 1, cut parallel to the silver skin.
・Crush the garlic with the back of a knife and remove the sprouts. Roughly chop to maintain texture.
・In step 2, heat over low heat to bring out the aroma, flavor, and sweetness of the green onions and garlic.
-Step 2: Stir-fry the green onions and garlic over low heat until lightly charred.
・In step 3, increase the boiling time by 1 minute earlier than the indicated time and transfer to the frying pan.
・If you like, add shichimi chili pepper to make it even more delicious.