肉巻き（アボカド肉巻き）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
Mentaiko Pasta ｜ Kukipapa Cooking Channel's Recipe Transcription
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Ingredients
- Spaghetti : 200g
- Mentaiko : 2-3 bottles (80-100g)
- Unsalted butter : 50-60g
- milk : 15ml
- Noodle soup : 4ml
- Macrophyll : A lot
- Shredded Nori Laver : Appropriate amount
- Spicy flavors such as Tabasco, Shichimi, and Japanese pepper powder (Hua Jiao) : if there is
Time required
20minutes
Procedure
-
1)
boil hot water
00:13
Put water and salt in a pan and heat over low medium heat.
-
2)
Prepare the material
00:40
Roll the perilla leaves in layers, drop the stems and chop them into small pieces. Make a notch in the mentaiko and scrape it off with the back of the knife to remove the thin skin.
-
3)
Make the sauce
01:41
Put the softened butter in a bowl and mix with a spatula. Add mentaiko and let it blend in lightly, then add milk, mentsuyu, and a little reference powder and mix.
-
4)
Boil the pasta
02:17
Put the pasta in hot water and mix it so that it does not stick. When it is boiled again, stir and boil it to your liking.
-
5)
Tangle the sauce
02:24
Do not cut the boiled pasta too much, put it in a bowl and mix it well with the sauce. If there is, add a small amount of Tabasco and mix.
-
6)
Serve
03:06
Place pasta on a plate and add plenty of perilla and seaweed to complete.
Point
・ It's a simple dish, but with a few tips, it becomes dramatically delicious.
・ Recipe for 2 servings.
・ Mentaiko is an image of one pasta serving. You can add more if you like.
・ The salt concentration of boiled pasta is 1 to 1.1%. The basic pasta has a salt concentration of 1.2%, so boil it with a modest amount of salt.
・ Measure the butter at room temperature for about 40 minutes in advance to keep it soft. Doing so makes it easier to melt and get entangled in the pasta.
・ Butter is made from unsalted butter. If salted, eliminate the noodle soup or boil a little less salt.
・ I used spaghetti for pasta this time, but Ringuine (thick type) is also delicious.
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