ケーキ（スコップレアチーズケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 30minutes
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パスタ（明太子パスタ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- spaghettini : 160g
- 塩 : 大さじ1
- 辛子明太子 : 60g
- (A) Milk : 大さじ2
- (A)Egg yolk : 1個
- (A)Olive oil : 大さじ1
- (A)Mayonnaise : 大さじ1/2
- (A) Soy sauce : 小さじ1
- バター : 10～20g
- 青じそ : 3～4枚
- 刻み海苔 : 適量
- 水 : 1.5L
Time required
15minutes
Procedure
-
1)
boil
00:57
Pour water into a frying pan, heat, and bring to a boil.
Add salt and dissolve, then add spaghettini. -
2)
make the sauce
01:39
Place the mustard mentaiko in a bowl and loosen with a rubber spatula.
Add (A) and mix until smooth.
Cut the green perilla into thin pieces. -
3)
仕上げる
03:39
Add the drained spaghetti from Step 1 to the bowl from Step 2 and mix.
Add butter and mix. -
4)
Serve
05:41
Arrange step 3 on a plate and top with green perilla and chopped seaweed.
Point
・Ingredients are for 2 people.
・I use 1.6mm spaghettini.
- Boil the spaghettini for the time specified on the package.
-Use a larger bowl.
・If you are concerned about the skin of mustard cod roe, remove it.
・You can use the leftover egg whites to make poached eggs using only the whites by heating them in the boiling water from step 1 for about 2 minutes.
・It's best to eat poached eggs with just the white meat with a little soy sauce.
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