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Tuna meat miso-style mixed noodles | Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Canned tuna : 1 large can (140g)
Frozen udon : 2 balls
Shiitake : 2 sheets
Sesame oil : 2 tsp
soy sauce : 2 tsp
Cucumber : One
egg yolk : 2 pieces
(A) Miso : 2 tsp
(A) Soy sauce : 2 tsp
(A) Sugar : 2 tsp
(A) Sake : 2 tablespoons
(A) Potato starch : 1/2 teaspoon

Time required

5minutes

Procedure

1) Prepare 02:03
Place the frozen udon in the bag on a heat-resistant plate and heat it in the microwave as indicated on the bag.
Cut the shiitake mushrooms into coarse pieces.
2) Steam the ingredients 03:13
Put the tuna in oil in a frying pan, add the shiitake mushrooms, and mix quickly.
Cover and steam over medium heat for 1-2 minutes.
3) Cut the cucumber 04:07
Cut the finishing cucumber into small pieces.
4) Make sauce 04:35
Put (A) in a container and mix.
5) Tangle the sauce 05:49
When it is fragrant, remove the lid, add sauce, shake the frying pan, and lightly entangle it all over.
6) Udon is soaked in running water and served. 07:00
Rinse the udon noodles with running water to keep them dry.
Place in a bowl, quickly entangle sesame oil and soy sauce, put cucumber and tuna in order, and put egg yolk on it.

Point

・ By adding shiitake mushrooms, the taste and response to eating will increase.
・ By heating the shiitake mushrooms together with the tuna, the shiitake mushrooms absorb the taste of the tuna and give a sense of unity. It also reduces oil splashes.
・ By adding sugar to the sauce, sweetness and richness will come out. By adding sake, it suppresses the odor.
・ The point is to bake it deliciously without loosening it so much, leaving a feeling of tuna.