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ラーメン(ネギラーメン)| 無駄なし!まかない道場(MAKANAI DOUJYOU)さんのレシピ書き起こし

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Ingredients

  • 豚ブロック肉 : 500g
  • 塩 : 5g
  • だし汁 : 適量
  • 醤油 : だし汁の10%
  • (A)ねぎ : Appropriate amount
  • (A) Sliced ginger : 適量
  • (A) Sliced garlic : 適量
  • (A)中華スープの素 : 大さじ1
  • 中華麺 : 1人分
  • ゆで卵 : 1個
  • ねぎ : 2/3本
  • チャーシュー : 適量
  • メンマ : 適量
  • (B)水 : 300cc
  • (B)チャーシューの煮汁 : 大さじ1
  • (B)塩 : 小さじ1
  • (B)鶏がらスープの素 : 小さじ1
  • (B)顆粒だし : 5g
  • (C) Chicken stock powder : 小さじ1
  • (C) Doubanjiang : 小さじ2

Time required

45minutes

Procedure

  1. 1) チャーシューを作る 00:51

    豚ブロック肉に塩をまぶし、肉にすり込む。
    フライパンで豚ブロック肉の全面に焼き色がつくまで焼く。
    焼いたブラブロック肉を鍋に入れて完全に隠れるまでだし汁を入れる。 
    醤油、(A)を加え、落し蓋をして煮る。
    だし汁から豚ブロック肉が2/3ほど出るまで煮詰める。

  2. 2) 切る 01:50

    Slice the onion diagonally into thin slices, then cut into julienne strips.
    Slice 1 thinly.

  3. 3) Making the soup 02:58

    Add (B) to a pot, mix and heat.

  4. 4) Boil the noodles 03:39

    Boil water in a pot and cook the Chinese noodles.

  5. 5) ねぎを和える 04:07

    切ったねぎをボウルに入れて(C)を加えて和える。

  6. 6) 盛り付ける 04:49

    丼に3を入れる。
    茹で上がった麺を加える。
    5、チャーシュー、半分に切ったゆで卵、メンマを乗せて完成。

Point

・Adjust the amount of stock used when simmering the pork depending on the size of the pork. The ratio of stock to soy sauce should be 10:1.
・(A) is used only in small amounts to remove the unpleasant odor of the meat and add flavor.
-You can also sprinkle pepper on it to taste.
- If you marinate the onions in chicken stock, the flavor will be absorbed into the onions, making them even more delicious.

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