和え物（ピーマンとクリームチーズの塩昆布和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 5minutes
Udon (seasoned egg udon) | Recipe transcription by table diary 식탁일기
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Ingredients
- (A) Soy sauce : 100ml
- (A) Water : 100ml
- (A) Sugar : 50g
- うどん : 1食分
- (B) Soy sauce : 大さじ1
- (B) Dark soy sauce : 大さじ1
- (B) Sugar : 大さじ1/2
- (B) Oyster sauce : 小ネギ1
- ネギ : 適量
- 卵 : 4個
- 油 : 適量
- かまぼこ : 適量
- 刻み海苔 : 適量
Time required
20minutes
Procedure
-
1)
Boiling eggs
00:12
Boil the eggs in hot water (not included in the recipe) for 6 minutes.
Cool in cold water (not included in the recipe) and peel.
Place the eggs in the container. -
2)
Make seasoned eggs
00:42
Put (A) into the pot.
Stir over low heat until the sugar dissolves.
Cover and leave overnight. -
3)
Boil the udon
01:03
Boil the udon noodles in hot water (not included in the recipe) for 2 minutes.
Place the udon on a plate. -
4)
タレを作る
01:17
(B)を容器に入れて混ぜる。
ネギを食べやすい大きさに切る。
フライパンに油をひいてネギを入れ、弱火で焼く。
火を止めてネギを取り出す。
(B)を入れて混ぜて余熱で火を通す。 -
5)
仕上げる
01:49
4を3にかける。
かまぼこと刻み海苔を乗せる。
味付け卵を半分に切って乗せて完成。
Point
*The time spent covering the pot and leaving it overnight in step 2 is not included in the total time required.
・Before steps 1 and 3, prepare water (not included in the recipe) by boiling it in a pot.
- Rinse the udon in cold water (not included in the recipe) to make it firmer.
・Kamaboko and shredded seaweed are optional.
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