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そうめん（梅きゅうりダレのそうめん）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

cucumber : 1 piece (100-150g)
Versatile Japanese style : 1/2 packet
すりごま : 適量
梅肉 : 2個分
そうめん : 2 bundles
Umeboshi seeds : 2個
水 : 2L
めんつゆ : 適量

Time required

20minutes

Procedure

1) Prepare the cucumbers 00:46
Remove the stems from the cucumbers.
Peel around the stem of the cucumber.
Cut in half and slice diagonally.
Place in a bowl.
2) Make plum cucumber sauce 02:01
Add the Japanese-style almighty soup stock to step 1, mix well, and let stand for 5 minutes.
Squeeze out the water and add the plum meat with chopsticks and mix.
Add ground sesame seeds and mix.
3) Prepare somen noodles 04:52
Boil water (not listed).
Add somen noodles and umeboshi seeds.
When it boils again, cover with a lid, turn off the heat, and let it steep for 5 minutes.
Pour into a colander and wash with water (not listed).
Remove the seeds from the pickled plums.
Cool with ice water (not listed).
4) 盛り付ける 08:00
そうめんを一口サイズに丸めてお皿に盛る。
めんつゆに氷(分量外)を入れて添える。
梅きゅうりだれを添えて完成。

Point

・Adjust the amount of mentsuyu by considering the saltiness of the umeboshi and diluting it thinner than the specified dilution.
・Use ground sesame seeds according to your preference.
・For the plum meat, pound two large pickled plums with a knife, but if the plums are small, use three.
・You can substitute plum paste with a tube of plum paste.
・Plum cucumber sauce can be added to cold tofu or mixed with steamed chicken or tuna.
・Plum cucumber sauce can be stored in an airtight container in the refrigerator for 5 days.
・You can also use lemon slices instead of umeboshi seeds.