唐揚げ（鶏もも肉のにんにく生姜唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 40minutes
#Japanese food
#Udon
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Reproduction dish
#Easy
山かけうどん｜RICOさんのレシピ書き起こし
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Ingredients
- Medium-strength flour : Appropriate amount
- 塩水 : 適量
- 小麦粉 : 少々
- 水 : 適量
- 昆布 : 適量
- 醤油（かつおだし） : 少々
- 酒 : 適量
- 山芋 : 適量
- 刻みのり : 適量
- 刻みねぎ : 適量
- 卵黄 : 1個
- わさび : 少々
Time required
30minutes
Procedure
-
1)
Make dough
00:25
Add salt water to the medium-strength flour and mix.
When the dough is gathered to a certain extent, knead it into a bundle.
Place a parchment paper on the dough and step on it with your feet to stretch it.
After stepping on, roll the dough and repeat the stepping process 4 to 5 times. -
2)
Boil the noodles
01:36
Spread the dough flat and sprinkle with flour.
Cut into 3mm wide noodles and boil in boiling water. -
3)
Make dashi
01:53
Put the kelp in water, heat it, and when it boils, take out the kelp.
Add soy sauce and sake and heat until the alcohol flies. -
4)
仕上げる
02:20
茹で上がった麺を器に盛り、だしを加える。
山芋をすって乗せ、ねぎとのり、卵黄、わさびを乗せたら完成。
Point
・ Adjust the amount of seasonings and ingredients to your liking.
・ If you don't have bonito dashi soy sauce, you can use light soy sauce and dried bonito.
・ Cook the seasonings while tasting and adjusting each time.
・ Sake is recommended.
・ Can be cooked using commercially available udon noodles.
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