水ようかん｜エプロンさんのレシピ書き起こし
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醤油ラーメン｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- 醤油 : 大さじ1
- Mentsuyu (3-fold diluted) : 大さじ1/2
- 創味シャンタン : 大さじ1/2
- オイスターソース : 小さじ1
- 砂糖 : 小さじ1
- 柚子胡椒 : 3cm
- 水 : 1ℓ
- 鶏皮 : 70g
- 中華麺 : 1袋
- 長ネギ : 適量
- ブラックペッパー : 適量
Time required
45minutes
Procedure
-
1)
Remove the chicken stock
01:49
Put water and chicken skin in a pan and heat on medium heat for about 10 minutes.
-
2)
Mix seasonings
02:46
Put Somi shokuhin, soy sauce, oyster sauce, sugar, mentsuyu, and yuzu pepper in a bowl and mix.
-
3)
Strain the soup
04:25
Strain the chicken broth with a colander.
-
4)
ラーメンのスープを作る
04:50
鶏皮のスープを器に入れて調味料と混ぜ合わせる。
-
5)
お湯を沸かす
05:00
残った鍋のスープに水を加えて中火で沸かす。
-
6)
中華麺を茹でる
05:37
中華麺を入れて表示時間茹でたらお湯を切る。
-
7)
仕上げる
06:16
Serve Chinese noodles in a bowl and sprinkle with black pepper. Completed with long onions.
Point
・ By using chicken skin, the taste, richness, and fat of chicken can be extracted, resulting in a full-fledged delicious soup.
・ If you can afford the chicken stock, you can heat it a little longer.
・ You may use chicken glazed chicken instead of chicken skin.
・ Put your favorite toppings such as char siu, menma, and boiled eggs.
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