出汁漬け（オクラとミニトマトの出汁漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
#Udon
#casserole
#Speed cooking
#Complimented rice
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うどん（鍋焼きうどん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- (A) Soy sauce : 大さじ1と1/2
- (A)Mirin : 大さじ1
- (A) Alcohol : 大さじ1
- (A) Sugar : 小さじ1と1/2
- (A) Bonito powder : 3g
- (A) Umami seasoning : 5振り
- (A) Salt : 小さじ1/3
- (A)Water : 300cc
- 椎茸 : 1個
- うどん : 1玉
- 長ネギ : 35g
- 鶏肉 : 60g
- かまぼこ : 20g
- 油揚げ : 1/2枚
- 卵 : 1個
- 揚げ玉 : 適量
Time required
20minutes
Procedure
-
1)
cut the ingredients
02:43
Cut the fried tofu, shiitake mushrooms, kamaboko, green onions, and chicken.
-
2)
make soup
03:58
Put the stems of the shiitake mushrooms in a clay pot, add (A) and bring to a boil.
When it comes to a boil, add the shiitake mushrooms and bring to a boil. -
3)
boil
07:35
Warm the udon noodles in the microwave for 2 minutes.
Add the udon noodles to 2, then add the fried eggs.
Bring to a boil over medium heat.
Crack in the eggs, cover and simmer for a bit.
Point
・Use frozen udon.
・For chicken, use chicken thighs.
・Cut the fried tofu into thin pieces.
・Cut the stems of the shiitake mushrooms and set aside.
・Cut the kamaboko into 2-3 pieces.
・Cut the green onion diagonally.
・Cut the chicken into small pieces.
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