目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
Ooba Butter Peperoncino | Whoma / Student Muscle Man Mei's Recipe Transcription
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Ingredients
- water : 1L
- salt : 10g
- garlic : 1 piece
- Macrophyll : 5 sheets
- Olive oil : 2 tablespoons
- Eagle talon : Appropriate amount
- pasta : 100g
- Boiled pasta juice : 4 tbsp
- butter : 10g
Time required
30minutes
Procedure
-
1)
boil hot water
01:15
Add 10g of salt to 1L of water and boil.
-
2)
Prepare the ingredients
01:50
Crush the garlic and chop it coarsely.
Finely chop the perilla. -
3)
Fry the ingredients
02:58
Put olive oil in a frying pan and fry the garlic and hawk claws over low heat.
When the water is boiling, boil the pasta one minute earlier than the indicated time. -
4)
Finish
04:27
Turn off the heat when the garlic is roasted until it turns golden brown. Add the boiled pasta, add 4 tablespoons of boiled juice, butter, and perilla leaves and fry over low heat. Once the butter is familiar to the whole, it's done.
Point
・ A recipe for "Ooba Butter Peperoncino", which has a rich flavor of perilla and a delicious richness of butter.
・ When boiling pasta, add 2% of the amount of water, but this time the butter is salty, so I make it with 1% of the amount. (10g of salt in 1L of water)
・ Use solid garlic instead of tube type garlic.
・ When you start to fry garlic, fry it over low heat. Fry on medium heat to make it easier to burn.
・ Finally, add butter and boiled juice and fry over low heat. Fry the boiled juice so that it does not evaporate too much.
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