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鶏ねぎ塩つけそば｜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

二八の極み(乾麺のそば) : 1人前
ネギ : 1/2本
生姜 : 5g
鶏もも肉 : 100g
サラダ油 : 小さじ1と1/2
塩 : 少々
酒 : 大さじ2
みりん : 小さじ2
(A)水 : 100cc
(A)白だし : 25cc
鰹節 : 大さじ1
七味 : お好みで

Time required

20minutes

Procedure

1) 具材を切る 03:55
ネギは適当な大きさにぶつ切りにし、生姜は皮つきで千切りにする。
鶏もも肉は、削ぎ切りにする。
2) つけ汁を作る 05:18
Sprinkle vegetable oil in a frying pan and bake the salted chicken thighs from the skin.
When it gets grilled, add the green onions.
When the green onions are browned, add ginger.
Reduce the heat a little, add sake first, then mirin.
Add (A) and add dried bonito to flavor.
3) 麺を茹でる 08:44
Boil 28 extremities (soba noodles) in plenty of hot water according to the indicated time.
After boiling, wash with running water several times.
4) 盛り付ける 11:38
Serve 28 poles (near dried noodles) on a plate, serve soup in a bowl, and it's done.

Point

・ Ingredients for one serving.
・ If you can't get the best of 28 (buckwheat noodles), you can substitute it with other buckwheat noodles.
・ If you put the green onions in a frying pan, do not move them too much and bake them so that they are browned.
・ By adding sake to the soup, the richness and aroma will come out, and by adding mirin, the sweetness will come out.
・ When boiling 28 extremities (soba with dried noodles), it is recommended to boil in a wok for 1 to 2 servings so that it does not boil over.
・ When washing the 28th pole (near dried noodles), the texture will be better if you wash it with running water instead of ice water. By washing the noodles many times, the noodles will gradually tighten. Also, if you use purified water, you don't mind the smell of chlorine.