ニラ玉（豚こま肉のニラ玉）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
#Japanese food
#Udon
#Speed cooking
#Saving food
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
かきたまうどん｜kii kitchen/調理師kiiさんのレシピ書き起こし
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- Number of Subscribers
- 1,240人
- Number of View
- 69.2万回
- Number of Videos
- 30本
Ingredients
- 冷凍うどん : 1玉
- 卵 : 1個
- 和風だし : 300CC
- 醤油 : 大さじ1
- みりん : 大さじ1
- 水溶き片栗粉 : 片栗粉と水大さじ1
- 細ねぎ : 少々
Time required
20minutes
Procedure
-
1)
Melt the egg
00:03
Put the egg in a bowl and melt it well.
-
2)
Make water-soluble potato starch
00:17
Add water to the potato starch and mix.
-
3)
Mix seasonings
00:26
Put Japanese-style soup stock in a pot, add soy sauce and mirin, and boil, then turn off the heat.
-
4)
溶き卵を加える
00:50
Turn off the heat once, add the water-soluble potato starch, and heat while stirring over medium heat. After boiling, add the beaten egg, mix gently and turn off the heat.
-
5)
うどんを解凍する
01:19
冷凍うどんを解凍して器に盛り付ける。
-
6)
仕上げる
01:33
卵スープをかけて小口切りした小ネギを盛り付けて完成。
Point
・ The Japanese-style soup stock may be 300cc of water plus 1/2 teaspoon of Japanese-style soup stock.
・ When using mentsuyu, change the Japanese-style dashi 300CC to water 300CC.
・ When using mentsuyu, change soy sauce and mirin to mentsuyu.
・ If you add water-soluble potato starch after turning off the heat, it will not easily become lumpy.
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