きんぴら（塩きんぴら）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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Mentaiko Pasta | Haruan-san's Recipe Transcription
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Ingredients
- (A) Cake flour : 140g
- (A) Strong powder : 10g
- (A) Egg : 1 piece
- (A) Egg yolk : 2 pieces
- Dusting : Appropriate amount
- Mentaiko : 1 belly
- (B) Butter : About 1 tbsp
- (B) Kelp tea : About 1 teaspoon
- Shredded perilla : Appropriate amount
Time required
90minutes
Procedure
-
1)
Make handmade pasta
00:04
Put (A) in a bowl and mix.
Knead by hand and put together.
Wrap it in plastic wrap and let it sit for 30 minutes.
Dust the dough, cut the dough in half, roll it thin with a rolling pin, and chop it into small pieces. -
2)
Make the sauce
01:46
Mentaiko removes itself from the skin, puts it in a bowl, and adds (B).
-
3)
Boil the pasta
01:53
Add salt to boiling water, add pasta while loosening, and boil for 2 minutes.
-
4)
Finish
02:13
Put the boiled pasta in 2 and mix.
Serve on a plate and put shredded perilla leaves.
Point
・ A full-scale recipe for making pasta by hand.
・ If you use the soft flour and strong flour after sifting, the pasta will not be lumpy and will have a nice texture.
・ Pasta is delicious even if you use commercially available ones.
・ Mix the sauce and pasta until the butter melts.
・ The use of butter adds aroma and richness.
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