かき氷（ミルクかき氷）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 10minutes
Japanese-style natto pasta ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Natto : 1 pack
- Macrophyll : 2 sheets
- Salad oil : 1 tablespoon
- Grated garlic : 1 tsp
- Maitake mushroom : 1/2 bag
- water : 300ml
- Granule sardine soup stock : 1 tsp
- salt : A pinch
- pasta : 160g
- Dark soy sauce : 1 tsp
- Shredded Nori Laver : Appropriate amount
- egg yolk : 1 piece
- Leek : Appropriate amount
Time required
20minutes
Procedure
-
1)
Make toppings
00:28
Add natto, sauce, and shredded perilla leaves to a bowl and mix well.
-
2)
Fry the ingredients
00:57
Add oil and garlic to a frying pan heated on medium heat and fry the Maitake mushrooms lightly.
-
3)
Take out Maitake mushrooms and boil them in soup stock.
01:15
Once the Maitake mushrooms are taken out, add water, granulated sardine soup stock, and salt and boil.
-
4)
Add pasta and simmer
01:32
When it comes to a boil, add pasta and boil as indicated on the bag.
-
5)
Put the Maitake mushrooms back in, add soy sauce and mix.
01:54
If there is a lot of water, turn it over to high heat to remove the water, and add Maitake mushrooms and soy sauce.
-
6)
Finish
02:10
Serve chopped seaweed, toppings, egg yolk, and green onions.
Point
・ Fold the pasta in half to make it easier to boil. If you have a large frying pan, you don't have to fold it.
・ Use 1.7mm boiled pasta for 7 minutes. Boil for 7 minutes and 300 ml of water, so if you boil for 4 minutes, adjust the amount of water to make.
・ If oil is added to the water, the pasta will stick to each other easily, so mix it occasionally while boiling.
・ If you like natto, even if you put 2 packs in it, the ingredients are full and delicious, so you can make it as you like.
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