Somen (mixed somen with tuna and salted kelp) | Recipe transcription by Apron
apron Time required : 10minutes
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Egg purse ｜ Toshiko Okuzono's daily recipe [Home cooking researcher official channel]'s recipe transcription
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Ingredients
- 油揚げ : 2枚
- 卵 : 4個
- スパゲティ : 1〜2本
- 水 : 200ml
- 砂糖 : 大1/2
- 醤油 : 大2
- みりん : 大2
- 鰹節 : 1パック
Time required
30minutes
Procedure
-
1)
Drain the oil
00:51
Put the fried tofu in kitchen paper and roll it from the edge to spread it.
-
2)
Pack the ingredients
03:33
Put the eggs in a measuring cup and put them in the fried tofu. Insert spaghetti into the mouth and stop the bag.
-
3)
Add seasoning
05:33
Put water, mirin, soy sauce, and sugar in a pan, cover and bring to a boil.
-
4)
煮込む
06:29
油揚げを入れて中火で10分煮る。
-
5)
仕上げる
07:20
鍋の隙間に鰹節を入れて、火を止める。全体を軽く混ぜ合わせて完成。
Point
・ By sandwiching the fried tofu with kitchen paper and wrapping it, excess oil will be removed and the mouth of the bag will be easier to open.
・ Putting eggs in a lightweight cup makes it easier to pour them into the fried tofu.
・ The ingredients are easy to boil by using a pot with a small diameter.
・ When boiling the fried tofu, turn it upside down in about 5 minutes so that it is evenly cooked.
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