焼き飯（ニンニクベーコン焼き飯）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 10minutes
Cod roe pasta｜The Cooking Bear Channel
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Ingredients
- Japanese leek : 8cm
- Perilla : 4 sheets
- butter : 50g
- Cod roe : 200g (1 belly)
- Grated garlic : 1 tsp
- Olive oil : 1 tablespoon
- pasta : 200g
- Salt (boiled salt) : 1 tsp
- salt : 1/2 teaspoon
- pepper : a little
- Soy sauce : 1 tablespoon
Time required
15minutes
Procedure
-
1)
Cut long onions
00:19
Make a vertical cut in the green onion, remove the core inside, cut into strips, and expose to ice water.
-
2)
Cut perilla
00:36
Roll the perilla around and cut it into thin strips like long onions and loosen them.
-
3)
Make cod roe sauce
00:43
Put the butter that has been warmed to room temperature in a bowl and make it creamy. Remove the skin, add the tatara and grated garlic, and mix well. Add more olive oil and mix.
-
4)
Boil the pasta
01:10
Add boiled salt to boiling water and boil the pasta.
-
5)
Match the green onions and shiso
01:22
Wipe off the water from the green onions that had been soaked in ice water with kitchen paper, and combine them with the perilla.
-
6)
Tangle pasta and sauce well
03:02
Add all the boiled pasta and seasonings to the bowl and mix the pasta with cod roe sauce.
-
7)
Serve on a plate
03:14
Serve pasta on a plate, top with green onions and perilla, and sprinkle with olive oil (not included in the amount) to complete!
Point
・ Easy and delicious pasta recipe that even beginners will not fail.
・ By immersing the green onions in ice water, the spiciness disappears, making it very easy to eat.
・ By mixing butter and cod roe, you can get rid of the fishy smell of cod roe.
・ Finally, it is recommended to squeeze the lemon and eat it!
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