漬物（ナスときゅうりの浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
ラーメン（辛ネギチャーシューメン）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
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Ingredients
- 豚バラブロック : 360g
- だし汁(チャーシュー用) : 2L
- soy sauce : 80ml
- green onion : One
- Dashi soup (for ramen soup) : About the 6th minute of the container
- chicken soup base : Appropriate amount
- Chinese soup base : Appropriate amount
- Umami seasoning : a little
- Chili Oil : 1 tablespoon
- 豆板醤 : 大さじ1
- 焼きそば麵 : 1袋
Time required
50minutes
Procedure
-
1)
チャーシューを作る
01:20
Lightly season the pork belly block with salt.
Heat a frying pan and fry the pork, fat side down.
Fry until browned on all sides.
Transfer to a pot, add dashi stock (for chashu), soy sauce, chicken soup base, and Chinese soup base, and bring to a simmer.
Simmer for 15 minutes, then cover with a lid and simmer for 10 to 15 minutes.
Boil until half of the top of the pork comes out of the broth. -
2)
Prepare the green onion chashu
06:27
ねぎを斜めに薄切りにする。
チャーシューを細切りにする。 -
3)
make soup
08:21
Add the dashi stock (for ramen soup), broth from step 1, and umami seasoning to a pot, and taste and adjust.
Add yakisoba noodles over low heat and boil. -
4)
Season the green onion chashu
10:21
Put 2 into a bowl, add the bean sauce and chili oil and mix.
-
5)
盛り付ける
11:30
Once the noodles are boiled, put them in a bowl and put Step 4 on top.
Point
・Ramen soup stock: 6:1 ratio of char siu broth is a good guideline, but it's a good idea to taste it and adjust it to your liking.
・If you don't like the spiciness of green onions, soak them in cold water after cutting them to remove the spiciness.
・If you don't have stock, you can use water instead, but you can also use chicken stock mixed with it.
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