パン（アイスクリームパン）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 40minutes
Miso nikomi udon ｜ Ken-chan's cooking diary's recipe transcription
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Ingredients
- Udon : 2 balls
- Japanese leek : One
- Shiitake mushroom : 2 pieces
- Kamaboko : One
- Fried tofu : 1 sheet
- water : 600ml
- It's a book : 1 tablespoon
- Ribs (thin slices) : 100g
- (A) Sake : 1 tablespoon
- (A) Mirin : 2 tablespoons
- (A) Soy sauce : 1 tsp
- (A) Red miso : 2 tablespoons
- (A) Rice miso (white miso) : 1 tablespoon
- (A) Sugar : 1 tsp
- egg : 1 piece
Time required
20minutes
Procedure
-
1)
Preparation of materials
00:27
Cut the green onions diagonally, remove the shiitake mushrooms from the stones, and cut the kamaboko to a width of about 1 cm.
Atsuage is dipped in boiling water to drain the oil. -
2)
Heat the material
01:48
Boil the pot water, add the dashi stock and mix.
Add pork belly, shiitake mushrooms and fried tofu and bring to a boil. -
3)
Season
02:29
Add all (A) and mix well until the miso melts.
-
4)
Stew
02:49
Add udon noodles, kamaboko and green onions, cover and simmer for 1 minute.
Then add the eggs, cover and simmer for another 2 minutes.
Point
・ A simple recipe of Nagoya's famous "miso nikomi udon" that you can finish at home with a taste that is comparable to that of the restaurant.
・ If you cut the shiitake mushrooms into decorative pieces, the finished product will look better.
・ Miso can be made delicious with ordinary miso or red miso alone, but if you blend red miso and rice miso, it will be more delicious.
・ If you use red miso blended with Hatcho miso, you can make more authentic miso simmered udon noodles.
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