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
Cooking expert Ryuji's buzz recipe Time required : 10minutes
French-style New Year's Eve | Hotel de Mikuni's recipe transcription
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Ingredients
- Camorose slice : 260g
- Japanese leek : Two
- Enoki : 1/2 pack
- Shiitake : 2 pieces
- Buckwheat : 2 servings
- Camembert cheese : 1 box
- Avocado oil : Appropriate amount
- Umami : 3 cups
- Soy sauce : 60cc
- Sake : 60cc
- Sugar beet sugar : 2 tablespoons
Time required
50minutes
Procedure
-
1)
Prepare the material
02:36
Cut the green onions and mushrooms and save the umami soup stock.
-
2)
Make mentsuyu
03:20
Put sake in a pan and boil it, add umami, sugar beet and soy sauce, and turn off the heat just before boiling.
-
3)
Boil buckwheat
05:54
Boil water in a pan and boil buckwheat. After boiling, soak in cold water and drain.
-
4)
Bake a duck
07:36
Season the duck with salt and pepper. Heat a frying pan, put it together to some extent, and bake the fat well. When the fat comes out, lightly bake it and remove it once.
-
5)
Fry green onions and mushrooms
09:37
Put green onions and mushrooms in the same frying pan and fry until browned.
-
6)
Add ingredients and simmer
11:22
Put mentsuyu in a pan and boil, add buckwheat, green onions, mushrooms, ducks, and cheese, add avocado oil, cover and simmer for about 3 minutes.
Point
・ A recipe for two servings of French-style Toshikoshi soba in the Mikuni style by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cheese goes well.
・ A large number of people may eat from the pot.
・ The combined wine is Domaine de la Vougeraie Pommard Les Petit Noizons (Domaine de la Vougeraie Pommard Les Petit Noizons) in Burgundy, France, which has an elegant rose scent.
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