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豚塩レモン油そば｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Dried noodles (Sapporo Ichiban Shio Ramen) : 1 bag
豚バラ肉 : 60g
レタス : 80g
卵 : 1個
（A）付属の粉末スープ : 小さじ2
（A）酒 : 小さじ2
（A）みりん : 小さじ2
（A）ゴマ油 : 小さじ2
（A）にんにくのスライス : 1片分
ゆで汁 : 大さじ1
付属のゴマ : 1袋分
黒コショウ : 適量
卵黄 : 適量
カットレモン : 1個
ラー油 : 適量

Time required

10minutes

Procedure

1) Make soup sauce 01:30
Put (A) in a bowl and heat it in a 600w microwave oven for 1 minute and 30 seconds.
2) Boil the ingredients 02:40
Put the pork belly in boiling water while tearing it, and add the dried noodles and lettuce.
3) Finish 03:48
Raise 2 and drain.
Add boiled juice to 1 and mix, add only noodles, mix and entangle.
Serve lettuce and pork belly.
Sprinkle the attached sesame seeds and black pepper, drop the egg yolk in the center, and add the cut lemon.
Sprinkle with chili oil.

Point

・ Be careful not to boil the lettuce too much.
・ Put the surplus egg white and soup in a heat-resistant container together with the boiled juice and heat it in a 600w microwave oven for 40 seconds to make egg white soup.
・ If you don't like spiciness, you can omit chili oil.
・ Lemon juice can be used as the cut lemon.