スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
Tomato Egg Udon ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Frozen udon : 1 ball
- tomato : 1 piece
- egg : 1 piece
- All-purpose onion : a little
- water : 400cc
- Noodle soup : 80cc
- Chili Oil : 1 tsp
Time required
5minutes
Procedure
-
1)
Cut tomatoes
00:40
Cut the tomatoes into 2 cm squares.
-
2)
Boil udon
01:11
Add water, noodle soup, and frozen udon noodles to a frying pan and simmer.
When it boils, add the tomatoes, and when it boils again, add the beaten egg and do not stir. -
3)
Serve
02:45
After re-boiling, stir a little, add chili oil, serve in a bowl, sprinkle all-purpose green onions, and you're done.
Point
・ When boiling udon, you can leave it frozen.
・ After adding the beaten egg, do not mix and wait until it re-boils.
・ When tomatoes are cooked, they become sweet and the sourness of the tomatoes is transferred to the soup, giving it a refreshing taste.
・ If you like spicy foods, you can add more chili oil.
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