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そうめん（冷やし肉吸いそうめん）｜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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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

Green onion : 1 bottle
そうめん : 6束
牛肉 : 200g
卵 : 3個
酒 : 少々
(A)塩 : 10g
(A)みりん : 大さじ1
(A)醤油 : 40ml
(A)粉末鰹だし : 10g
(A)粉末昆布だし : 5g

Time required

20minutes

Procedure

1) Cut the onion 01:00
Chop the green onions into small pieces.
2) そうめんを茹でる 01:30
鍋に沸騰したお湯(分量外)に、そうめんを入れる。
沸騰したら火を止め、軽く混ぜて3～4分置く。
3) 牛肉を茹でる 02:43
ボウルに牛肉と酒を入れて、軽く手で揉む。
別の鍋に水1L(分量外)を入れて火にかける。
沸騰したら、牛肉を加えて茹でる。
牛肉に火が通ったら、牛肉を一旦取り出す。
4) 肉吸いを作る 04:15
Heat the boiling water from step 3 and remove the scum when it boils.
Add (A) and mix.
Once boiling, crack the eggs into it.
Add the beef back in and turn the heat to high.
Once boiling, turn off the heat and cook the eggs in the residual heat.
Remove from heat and chill thoroughly in the refrigerator.
5) そうめんを仕上げる 06:34
Pour the somen noodles from step 2 into a colander and add ice (not included in the recipe).
Stack bowls and add water, changing the water several times as you rinse the somen noodles, removing any stickiness, and chill them.
6) 盛り付ける 07:02
丼に5を入れ、4をかける。
ねぎを乗せたら完成。

Point

・The amount shown is for two people.
・Beef will become tough if it is overcooked, so it is best to remove it from the pot once.
- When skimming off the scum in step 3, if the water level decreases when you remove it with a ladle, add water to make the total amount 1L.
・In the video, the snack is eaten while it is cooling, but it is best to let it cool thoroughly before eating.
*The time it takes to cool the meat soup and chill it in the refrigerator is not included in the required time.