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にゅうめん(モロヘイヤにゅうめん)|けんますクッキングさんのレシピ書き起こし

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Ingredients

  • Somen noodles : 75g
  • モロヘイヤ : 半束
  • Minced pork : 80g
  • (A)Water : 400cc
  • (A) White soup stock : 60cc
  • (A) Soy sauce : 小さじ1/2
  • ブラックペッパー : 適量
  • ごま油 : 小さじ1/2
  • 塩胡椒 : 適量
  • 片栗粉 : 適量

Time required

12minutes

Procedure

  1. 1) 下準備をする 00:56

    Finely chop the molokhiya.
    Cut the pork chops into bite-sized pieces, sprinkle with salt and pepper, sprinkle with potato starch, and mix well.

  2. 2) スープを作る 04:20

    Heat the hot water (not listed in ingredients) for boiling the somen noodles.
    Put (A) in another pot, heat, add molokheiya and bring to a simmer.
    Remove the lye and break up the pork pieces one by one and add them to the pot.
    Once the pork chops are cooked, turn off the heat and sprinkle with black pepper.
    Add sesame oil.

  3. 3) boil somen noodles 06:27

    Boil the somen for 45 seconds, turn off the heat, and cover the pot with a lid for another 45 seconds.
    Drain somen noodles in a colander, rinse under running water, and drain.
    Heat the soup and when it comes to a boil, add the somen noodles.
    Once the somen is warmed up, serve it in a bowl and it's done.

Point

・Amount for one person. You can choose the amount of somen that suits you.
・By cutting the molokheiya into small pieces, a lot of the slime from the molokheiya comes out, making it more delicious.
・If lye comes out, remove it.
・By sprinkling pork chops with potato starch, you can lock in the flavor of the meat and give it a smooth texture. Also, when dropped into soup, lye does not come out easily.
・The texture of somen improves by steaming it after boiling.
・Be careful not to overcook the somen noodles.
・Wash the somen noodles thoroughly until the slime and oil are removed.
・Drain the washed somen noodles by pressing them into a strainer to prevent the soup from becoming diluted.

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