マグロのたたき｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
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ビビン麺｜1人前食堂さんのレシピ書き起こし
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- Number of Subscribers
- 96.0万人
- Number of View
- 6,234.5万回
- Number of Videos
- 93本
Ingredients
- Somen noodles : 1 bundle
- (A) Gochujang : 大さじ1
- (A) Sesame oil : 大さじ1
- (A) Vinegar : 大さじ1
- (A) Salty sauce : 大さじ1/2
- (A) Honey : 大さじ1/2
- (A) White sesame seeds : 大さじ1
- cucumber : 1本
- 卵 : 1個
- キムチ : お好み
- 納豆 : お好み
- ツナ缶 : お好み
- ゴマ : お好み
Time required
15minutes
Procedure
-
1)
Get ready
00:48
Put water in a pot and boil the water.
Shred the cucumber.
Mix A to make Yangnyeom. -
2)
Boil somen noodles
02:19
Put somen noodles in boiling water and boil for the specified time.
Give it to a colander and rinse it with cold water. -
3)
ゆで卵を作る
03:07
Gently put the eggs fresh from the refrigerator in the remaining water and boil for 8 minutes.
Cool with cold water, peel and cut in half. -
4)
Serve
04:02
Combine 1 Yangnyeom and 2 noodles.
Place cucumber and boiled egg on top and top with your favorite.
Point
・ Slice the cucumber diagonally and then shred it.
・ When boiling somen noodles, you can use a frying pan instead of a pot.
・ Turn off the heat a little earlier than the specified time so that the residual heat does not overheat.
・ Can be turned upside down with tofu noodles.
・ When peeling a soft boiled egg, tap it like a crack, not like breaking it, and carefully peel it under running water.
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