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シチューカルボナーラうどん｜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

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Cooking expert Ryuji's buzz recipe

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Ingredients

Frozen udon : 1 bag
ベーコン（細切り） : 40g
しめじ : 1/2パック（約50g）
（A）水 : 70cc
（A）バター : 5g
（A）シチューのルウ（S＆B濃いシチューきのこバター） : 1片
卵黄 : 1個分
ブラックペッパー : 適量
粉チーズ : 適量
乾燥パセリ : 適量

Time required

15minutes

Procedure

1) Put the ingredients in a heat-resistant container 02:19
Put the loosened shimeji mushrooms and bacon in a heat-resistant container.
Add (A) and put frozen udon noodles on top.
2) Heat in the microwave 03:27
Lightly wrap 1 and heat in a 600w microwave for 6 minutes.
3) Mix 03:53
Remove 2 from the microwave and mix well until the roux is completely melted.
4) 盛り付ける 04:53
器に盛り、中央に卵黄を落とす。
ブラックペッパーと粉チーズをふりかけ、乾燥パセリを散らす。

Point

・ Since the roux of stew is hard to melt, it is recommended to put it between the ingredients and the frozen udon noodles when putting it in a heat-resistant container.
・ Even if the frozen udon noodles stick out a little from the heat-resistant container, there is no problem because they are loosened by heating.
・ After heating in the microwave, mix well so that the roux of the stew blends evenly throughout.
・ Because the condition of the fire varies depending on the type of microwave oven, adjust the heating time while watching the situation.