炒め物（ちくわと豆腐のめんつゆマヨネーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 8minutes
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#pasta
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半熟明太子カルボナーラ｜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
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Ingredients
- pasta : 100g
- 水 : 240ml
- 塩 : ひとつまみ
- 卵 : 1個
- 明太子 : 1切れ（約35g）
- バター : 10g
- 大葉 : 3枚
- コンソメ : 小さじ1強
- オリーブ油 : 小さじ2
- ブラックペッパー : 適量
- 明太子（仕上げ用） : 少量
Time required
30minutes
Procedure
-
1)
Prepare
02:51
Drop the stems of the perilla leaves and cut into julienne.
Mentaiko scrapes herself off the skin.
Put eggs and consomme in a bowl, thaw and return to room temperature. -
2)
Boil pasta in the "excellent range pasta"
04:43
Put water, pasta, and salt in "pasta in a superb range", cover it, and heat it in a 600w microwave oven for 5 minutes.
-
3)
Season
06:28
Add butter and 1 egg solution and mix quickly.
Add mentaiko and mix further.
Add olive oil and mix gently. -
4)
盛り付ける
07:21
皿に盛り、大葉と明太子をのせ、ブラックペッパーをふる。
Point
・ A pasta recipe made using "pasta in a superb range". Easy because it can be done in a container.
・ 1.4mm pasta is recommended.
・ By returning the eggs to room temperature, the finished egg will be in a soft-boiled state.
・ Set aside a small amount of mentaiko for finishing.
・ Add salt to finish and adjust.
・ It is delicious even if you put Tabasco on it if you like.
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