あさごはんチャンネル Time required : 15minutes
ラーメン(冷やしラーメン)|けんますクッキングさんのレシピ書き起こし
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Ingredients
- 中華麺 : 2玉
- めかぶ : 3パック
- きゅうり : 1本
- ナス : 1本
- みょうが : 2本
- 大葉 : 5枚
- Salted plum : 1~2個
- (A) Water : 700ml
- (A) White soup stock : 100ml
- (A) Soy sauce : 2 teaspoons
- (A) Lemon juice : 3 tbsp
- (A) White sesame oil : 1 tablespoon
Time required
25minutes
Procedure
-
1)
材料の下準備をする
02:07
Put the mekabu in a bowl.
Cut both ends off the cucumber, cut it in half lengthwise, then slice thinly.
Cut off the stems of the Nasuno mushrooms, cut them in half lengthwise, then slice thinly.
Transfer the cucumber and eggplant to another bowl, sprinkle with an appropriate amount of salt (not included in the recipe), rub in the salt, and set aside.
Cut the myoga in half lengthwise, then slice thinly and add to the bowl with the mekabu.
Cut off the stems of the shiso leaves, shred them and add to the bowl of mekabu.
Squeeze the water out of the cucumber and eggplant, add them to the bowl with the mekabu and mix well. -
2)
梅干しを加える
06:40
梅干しの種を取り除き、包丁で叩く。
1のボウルに加えてよく混ぜる。 -
3)
スープを作る
08:37
Add (A) to another bowl, mix well, and chill in the refrigerator.
-
4)
中華麺を茹でる
10:04
Bring a large amount of water (not included in the recipe) to a boil in a frying pan, add the Chinese noodles and mix well.
Cook for longer than the indicated time and boil until soft.
Prepare ice water (not included in recipe) in another bowl.
Once the Chinese noodles are cooked, drain them in a colander and rinse under running water to remove the stickiness.
Place in ice water, mix with your hands, and chill thoroughly.
Drain well in a colander. -
5)
盛り付ける
12:45
丼に中華麺と少量の氷(分量外)を入れ、3を注ぎ入れる。
2をトッピングしたら完成。
Point
・The amount shown is for two people.
・We use thin Chinese noodles that are boiled for 3 minutes.
When salting, add just enough salt to give the meat a flavor without being too salty.
- It is a good idea to squeeze out the water from the cucumber and eggplant well to prevent the flavor from becoming diluted.
・White sesame oil can be substituted with salad oil.
- The boiling time for Chinese noodles should be until the noodles become heavy and transparent.
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