グリルチキン（手羽元の塩レモングリルチキン）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 45minutes
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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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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.
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