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和風きのこスープパスタ｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

tuna : 1～2缶
しめじ(石づきをカット済のもの使用) : 2パック
椎茸 : 6個
舞茸 : 1パック
パスタ : 300g
塩胡椒 : 適量
黒胡椒 : 適量
(A) Salty soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Sake : 1 tablespoon
White (10 times concentrated) : 80ml
water : 800ml
大葉 : 適量

Time required

15minutes

Procedure

1) 具材を切る 02:47
Cut off the shiitake mushrooms and slice them into thin slices.
Cut the perilla into julienne.
2) 具材を炒める 04:20
Put the tuna in a frying pan and heat it.
Add shiitake mushrooms, shimeji mushrooms, and maitake mushrooms while loosening them.
Mix the ingredients and fry, and when the tuna oil is familiar, sprinkle with salt and pepper.
When the mushrooms are cooked, reduce the heat to low and add (A).
Turn on high heat to remove alcohol.
3) Add water and white and pasta 06:52
Add water and white soup and bring to a boil.
Add pasta and boil 1-2 minutes shorter than the indicated time on the bag.
4) 盛り付ける 08:34
皿に盛り付け、黒胡椒を振りかける。
大葉を乗せたら出来上がり。

Point

・ Materials are for 2 to 3 people.
・ Mushrooms may be made with your favorite mushrooms, mushrooms, and trumpet mushrooms.
・ Drain the tuna lightly.
・ When water and white soy sauce are added and boiled, add salt and pepper or soy sauce if the taste is light, and add water if it is thick.
・ Boil the pasta for 1-2 minutes shorter, taking into account the time it takes to serve on a plate and the fact that the pasta absorbs juice even after serving.
・ When boiling the pasta, mix it so that the pasta does not stick to each other.
・ It is delicious even if you put chopped seaweed on it if you like.