ラーメン（鶏春菊塩ラーメン）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
Carbonara Udon | Naos Kitchen's Recipe Transcription
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Ingredients
- Boiled udon noodles : 1 ball
- onion : 50g
- bacon : 50g
- Shimeji mushroom : 30g
- Salt and pepper : Appropriate amount
- Olive oil : 20g
- (A) Egg yolk : 2 pieces
- (A) Milk : 60g
- (A) Grated cheese : 30g
- (A) Grated garlic : 5g
- (A) Water : 20-40ml
- Grated cheese (for finishing) : Appropriate amount
- Black pepper (for finishing) : Appropriate amount
Time required
30minutes
Procedure
-
1)
Cut the ingredients
00:38
Slice the onion along the fiber.
Separate the shimeji mushrooms.
Cut the bacon into thick strips. -
2)
Make the sauce
01:07
Put (A) in a bowl and mix well.
-
3)
Fry the ingredients
01:29
Put olive oil and bacon in a frying pan and heat over medium heat.
Slowly heat on medium heat until the bacon is savory.
Add shimeji mushrooms and onions, sprinkle with salt and fry until the onions are tender. -
4)
Add sauce, udon and water to finish
02:20
Add sauce, udon and water and heat over low heat until the sauce thickens.
-
5)
Serve
02:41
Serve in a bowl and sprinkle with grated cheese and black pepper.
Point
・ By slicing onions along the fibers, the texture remains moderate even when heated.
・ Shimeji mushrooms can be easily fried by separating them.
・ When heating the sauce in step 4, be careful as the eggs will become dry if the heat is strong.
・ Although grated garlic can be used in tubes, it is much more fragrant to use raw garlic.
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