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Napolitan | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pasta (1.6mm) : 1 serving (100g)
塩 : 適量
卵 : 1個
ケチャップ : 大さじ3
サラダ油（目玉焼き用） : 小さじ2
サラダ油（ソース用） : 大さじ1
塩 : 適量
粉チーズ : 適量

Time required

15minutes

Procedure

1) Make a fried egg 01:22
Heat a frying pan and add salad oil to warm it.
Insert the egg, heat it to about half-cooked, and take it out.
2) Boil the pasta 02:22
Add salt to hot water to a concentration of 1% and bring to a boil.
Add pasta and boil 1 minute shorter than the label on the bag.
3) Make the sauce 03:22
Put the vegetable oil in a frying pan, heat it, add the ketchup and fry.
If the water splatters and thickens, turn off the heat.
4) 仕上げる 04:37
3に2を加え、再び加熱し、パスタの茹で汁を少々加え、炒め合わせる。
5) 盛り付ける 05:19
皿に盛り、粉チーズをふりかけ、1をのせる。

Point

・ The salt concentration when boiling pasta should be 1% of the hot water as a guide.
・ By frying ketchup, the acidity is softened and the flavor is mellow. In addition, the taste is further increased.
・ It is delicious even if you add mushrooms, peppers and sausages.