なめ茸（梅昆布なめ茸）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 25minutes
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とろろ卵汁｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
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Ingredients
- Nagaimo : 100g
- 卵 : 1個
- めんつゆ（2倍濃縮） : 50ml
- 水 : 300ml
- 切り餅 : 2個
- 揚げ油 : 適量
- 小ねぎ : 適量
Time required
20minutes
Procedure
-
1)
Grate the long potatoes
01:33
Peel and grate the long potatoes.
-
2)
Add eggs
02:46
Add eggs to 1 and mix.
-
3)
Make tororo egg soup
02:59
Put water and noodle soup in a pan and bring to a boil.
After boiling, turn 2 and bring to a boil for about 15 seconds.
When it boils, mix the whole and turn off the heat. -
4)
付け合わせを作る
04:08
フライパンに揚げ油を入れ、160～170℃まで温める。
温まったら切り餅を入れ、全体を3～4分程揚げる。
揚がったら油を切り、とろろ卵汁と小ねぎと合わせて完成。
Point
・ If you are allergic to long potatoes, refrain from cooking.
・ It is better to use long potatoes instead of Yamato potatoes.
・ It is also recommended to add fried vegetables instead of cut rice cake.
・ You do not have to add cut rice cake.
・ If you put vinegar water on your hands before touching the long potatoes, it will not itch easily.
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