ナゲット（鶏むね肉のチキンナゲット）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 35minutes
冷やしきつねうどん｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- うどん : For 2 people
- 油揚げ : 2枚
- めんつゆ : 適宜
- Cut green onions into small pieces : 適宜
- しょうがのすりおろし : 1かけ
- (A)めんつゆ（2倍希釈） : 大さじ2
- (A)砂糖 : 大さじ1/2
- (A)水 : 大さじ4～5
Time required
30minutes
Procedure
-
1)
Boil udon
01:41
Boil the water in a frying pan and boil the udon noodles.
-
2)
Season the fried tofu
02:26
Cut the fried tofu into 4 equal parts, put them in a small frying pan, and bake for a moment. When it gets a little browned, add (A) and boil down.
-
3)
Soak udon in cold water
05:03
When the udon is boiled, put it in a colander and soak it in cold water. Squeeze it further with ice water, put it in a colander again and squeeze the water.
-
4)
器に盛り付ける
06:33
器にうどんを盛り付け、冷やしためんつゆをかけ、2を乗せ、ねぎを散らし、しょうがのすりおろしを中央に乗せる。
Point
・ Make the noodle soup to the strength of the indicated kake soba and keep it cool.
・ Process 1 Boil in a frying pan to prevent spillage.
・ Step 2 Put (A) in a container and mix to dissolve the sugar. Boil over low heat for about 2 minutes until the juice disappears.
・ Process 3 Finally, when squeezing the udon noodles, squeeze the water properly.
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