炒め物（トマトと卵の中華風炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
Kake soba | Lil kitchen. -Recipe of the izakaya manager-Transcription of Mr.'s recipe
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Ingredients
- Soba (dried noodles) : 100g
- （A）出汁 : 300ml
- （A）醤油 : 小さじ1
- （A）みりん : 小さじ1
- （A）砂糖 : 小さじ1
- 粉末出汁 : 適量
- かまぼこ : 適量
- 削り節 : 適量
- 刻みねぎ : 適量
Time required
15minutes
Procedure
-
1)
Boil the buckwheat
00:44
Pour water into a bowl and soak the buckwheat in water for half the indicated boiling time.
Pour a generous amount of water into a frying pan and heat over high heat.
Add powdered soup stock and mix.
When it boils, add soba and boil for half the indicated time.
After boiling, wash with cold water and drain. -
2)
Make juice
01:40
Put (A) in a pan and bring to a boil over high heat.
When it boils, add the buckwheat noodles from 1 and bring to a boil again.
When it boils, turn off the heat and serve in a bowl.
Complete with your favorite ingredients.
Point
・ It is recommended to use the first soup stock that is taken with bonito flakes or kelp soup stock.
・ When you first soak the soba in water, it has a texture similar to that of raw noodles.
・ When soba is boiled in hot water containing powdered soup stock, the soup stock soaks into the noodles.
・ Washing buckwheat with cold water will make it stronger.
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