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そうめん(納豆塩こうじそうめん)|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • そうめん : 100g
  • 納豆 : 1パック
  • (A) Shio-Koji : 小さじ2
  • (A) Chicken stock powder : 小さじ1/2
  • (A) Black pepper : 適量
  • (A) Garlic powder : 4振り
  • (A) Olive oil : 大さじ1
  • 刻みネギ : 適量
  • egg yolk : 1個
  • レモン : 適量

Time required

10minutes

Procedure

  1. 1) 納豆の下準備をする 02:50

    納豆をまな板の上に出し、包丁で刻んでパックに戻す。
    付属のたれとからしを入れて混ぜる。

  2. 2) タレを作る 04:10

    Mix (A) in a container and chill in the refrigerator.

  3. 3) そうめんを茹でる 09:55

    鍋にお湯(分量外)を沸かし、そうめんを入れて1分茹でる。
    ザルにあけて、流水で洗ってぬめりを取る。
    氷水(分量外)に浸けて冷やす。
    水気を、手でよく絞る。

  4. 4) 盛り付ける 11:50

    2の器に3を入れてよく和える。
    刻みネギを散らし、納豆を乗せる。
    中央に卵黄を乗せ、黒胡椒(分量外)とオリーブオイル(分量外)をかける。
    レモンを添えたら完成。

Point

・Liquid salt koji is used.
・We use small grain natto.
・Chopping the natto makes it easier to mix with the somen noodles.
・Olive oil can be substituted with a 1:1 mixture of cooking oil and sesame oil.
・We use somen noodles boiled for 1 minute 30 seconds, but we recommend boiling them for 1 minute.
- We also introduce stir-fried canned mackerel and bean sprouts with salt koji.

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