Grilled dish (Grilled shiso leaves, ground chicken and tofu) | Recipe transcription by kattyanneru
kattyanneru Time required : 25minutes
Three-color soba | Kenmasu Cooking's recipe transcription
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Ingredients
- Soba : 1 bag
- Okra : 4
- Hikiwari Natto : 1 pack
- Long potato : Appropriate amount
- Quail eggs : 1 piece
- Japanese ginger : a little
- water : 200cc
- Noodle soup : 50cc
Time required
10minutes
Procedure
-
1)
Prepare the ingredients
00:47
Sprinkle salt on the okra, shave it, boil it in boiling water, cool it in cold water, remove the calyx, slice it as thinly as possible, and beat it well.
Grate the long potatoes.
Stir the natto well. (Do not add the included sauce and use it as it is) -
2)
Make soup
02:42
Add water and mentsuyu to the bowl and mix well.
Rinse the buckwheat noodles with water and drain them thoroughly.
Slice the Japanese ginger thinly. -
3)
Serve
03:44
Put soba in a bowl, put long potatoes, natto, and okra, sprinkle myoga, sprinkle with soup, and put quail eggs on it.
Point
・ This time, the soba noodles are made with running water noodles to shorten the time.
・ Okra is salted to make the color vivid. After slicing, tap firmly to make it sticky.
・ If you prefer spicy food, you can eat it with wasabi or shichimi pepper. Adding mekabu to the ingredients or sprinkling with chopped seaweed is also a good match.
・ You can adjust the strength of the soup to your liking.
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