アイスクリーム（クリームチーズ のいちごアイスクリーム）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 10minutes
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Kishimen (Egg Tanuki Kishimen)｜No waste! Recipe transcription by MAKANAI DOUJYOU
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Ingredients
- (A) Bonito soup stock : 350cc
- (A) Salt : 3.5g
- (A) Soy sauce : 大さじ1
- (A)Mirin : 大さじ1/2
- (A) Powdered bonito stock : 1包
- (A) Powdered kelp soup stock : 1包
- Kishimen : 1玉
- 長ネギ : 適量
- 卵 : 1個
- 天ぷら粉液 : 適量
Time required
15minutes
Procedure
-
1)
Prepare the green onions
00:50
Cut the green onion into small pieces.
-
2)
boil
02:14
Put (A) in a pot and heat.
Crack in the eggs.
Add kishimen, loosen and heat through. -
3)
make tenkasu
04:04
Add tempura powder liquid to frying oil (not listed) to make tempura.
Remove the tenkasu and drain the oil. -
4)
盛り付ける
04:55
器に2を入れる。
3を乗せる。
1を乗せて完成。
Point
・Recipe that reproduces Nagoya's kishimen.
- Adjust the amount of salt to 1% of the bonito stock.
・Use dark soy sauce.
・For Kishimen, use boiled Shimen.
・If you like, you can sprinkle some chili pepper on top when eating.
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