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パスタ（夏野菜の冷製パスタ）｜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
オクラ : 4本
しめじ : 1/2房
(A) Mekabu : 35～40g
(A) Salted kelp : 10g
(A) Noodle soup : 大さじ1
(A) Olive oil : 大さじ1
レモン : 1/6 pieces
鰹節 : 適量

Time required

15minutes

Procedure

1) make preparations 01:45
Grind the okra and remove the stems and pulp.
Cut off the stones from the shimeji mushrooms and loosen them.
2) boil the pasta 04:10
Prepare a pot, add 1L of water (not listed), and add 15g of salt (not listed).
Bring to a boil over medium heat, and once it boils, cook the pasta.
3) make the sauce 05:55
Set a colander on 2, add 1 and boil for 2 minutes.
Once boiled, cool under running water and drain.
Once drained, finely chop the okra and shimeji mushrooms.
Add (A) to a bowl and chill in the refrigerator.
4) パスタを冷やす 07:33
2をザルに移し、流水で粗熱を取る。
氷水につけて、冷やす。
水気を切り、3に加えて和える。
お皿に盛り付けて、鰹節とレモンを絞ってかける。

Point

・Use double concentrated mentsuyu.
・You can adjust the thickness of the pasta to your preference. If it's thick, you can enjoy the firmness.
・Preferably fresh lemons, but if you don't have any, you can use commercially available lemon juice.
・Rub the okra with running water while it is in the net.
・The salt concentration when boiling pasta is generally 1%, but cold pasta loses its saltiness when washed with water, so the salt concentration is increased to prevent the taste from becoming bland.
・Because the pasta will harden if it is cooled in ice water, boil it for 1 minute longer than the indicated time.
・By boiling the okra and shimeji mushrooms together with the pasta, the saltiness of the boiling water gives the pasta a flavor. The pasta can absorb the umami of okra and shimeji mushrooms.
・By cooling the pasta with ice water, it becomes chewy.