野菜たっぷりの洋風鍋がワインに合いすぎて泥酔確定「至高のトマト鍋」｜料理研究家リュウジのまずレシピ書き起こし
リュウジのバズレシピの副菜 Time required : 30minutes
Pasta (Japanese-style pasta with mentsuyu butter) | Shusaku Toba's Shizuru Channel's recipe transcription
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Ingredients
- pasta : 100g
- Scallops : 2粒
- しめじ : 60g
- 塩 : 適量
- オリーブオイル : 大さじ1
- Boiled pasta soup : 45g
- Unsalted butter (for stir fry) : 5g
- めんつゆ : 5g
- Unsalted butter (for mixing with ingredients) : 10g
- 塩昆布 : 5g
- 白胡麻 : 適量
Time required
30minutes
Procedure
-
1)
Boil the pasta
04:27
Boil the pasta in a pan.
-
2)
Loosen scallops
05:59
Sprinkle salt on the scallops and loosen them by hand.
-
3)
Fry shimeji mushrooms
06:29
Add olive oil to a frying pan, add shimeji mushrooms, sprinkle with salt and fry.
-
4)
ホタテを加える
07:03
Add scallops and butter and fry on medium heat.
-
5)
ソースを作る
07:56
パスタの茹で汁を加えて軽く煮詰める。
-
6)
具材とソースを絡める
09:43
パスタの水を軽く切り、フライパンの具材と混ぜ合わせたら、バター、めんつゆ、塩昆布を入れたボウルに加えて混ぜ合わせる。
-
7)
仕上げる
10:53
Serve pasta on a warm plate and sprinkle with white sesame seeds to complete.
Point
・ Add 1% weight of salt to the boiling water for pasta.
・ Boil the sauce while removing the water to bring out the flavor of the scallops.
・ Boil the pasta with 10 seconds remaining to warm the plate.
・ It is recommended to put salted kelp, butter, and mentsuyu in a bowl in advance.
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