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うどん（冷やし塩レモンうどん）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

(A) Cold water : 200ml
(A) Lemon juice : 1/8 slice
(A) Noodle soup : 大さじ1
(A) White soup stock : 大さじ1
(A) Sesame oil : 小さじ1
(A) Chicken stock powder : 小さじ1/2
(A) Salt : ひとつまみ
(A) Sugar : ひとつまみ
冷凍うどん : 1袋
豚肉 : 80g
料理酒 : 大さじ1
塩(下茹で用) : 小さじ1
刻みネギ : 適量
lemon : 1/8切れ

Time required

7minutes

Procedure

1) Heating frozen udon 02:37
Place the frozen udon in a heat-resistant container.
Heat in a 6000W microwave for the specified time.
2) Making the soup 03:04
Put (A) into a container and chill in the refrigerator.
3) Chilling frozen udon 04:33
Put the heated frozen udon from step 1 into a colander and rinse with water (not included in the recipe) to remove any excess heat.
Chill in ice water (not included in the recipe).
4) 豚肉を茹でる 05:21
鍋に水(分量外)を入れて沸かす。
弱火にして塩(下茹で用)と料理酒を入れて混ぜる。
ザルに豚肉を入れて茹でる。
豚肉に火が通ったら水気をきる。
5) 盛り付ける 06:34
Place drained 3 in a bowl.
Put in 2.
Add salt (not included in the recipe) and pork to the ice water (not included in the recipe) used in step 3 and chill.
Drain the pork and serve.
Finish by topping with chopped green onions and lemon.

Point

・Amount per serving.
・The noodle soup used is twice as concentrated.
・We use pork designed for shabu-shabu, but you can use whatever you like, such as pork chops or pork belly.
-It also tastes delicious when made with Chinese noodles or somen.
-You can also add toppings such as myoga ginger, grated daikon radish, grated ginger, or tempura to your liking.