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さんが焼きのペペロンチーノ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

パスタ（1.4mm） : 1人前
Horse mackerel : 2 tails
(A) Perilla : Three
（B）大葉 : 1枚
長ねぎ : 1/6本
生姜 : 3g
にんにく : 1片
鷹の爪 : 1片
味噌 : 小さじ1
水 : 320cc
白だし : 小さじ1と1/2
塩 : ふたつまみ
（A）オリーブオイル : 大さじ1
（B）オリーブオイル : 小さじ2
醤油 : 適量

Time required

40minutes

Procedure

1) Cut the ingredients 02:45
Finely chop the garlic and shred the ginger.
Finely chop the green onions and shred the perilla (A).
2) Make namero of horse mackerel 03:33
Cut the horse mackerel into thin strips and add ginger, green onions and miso.
Hit it with a kitchen knife, shape it into a round shape, and put the perilla (B) on it.
3) Makes grilled 06:16
Sprinkle the olive oil (A) in a frying pan and heat over medium heat.
Add 2 and bake on low medium heat for about 5 minutes to remove.
4) 調味料を加える 07:24
3のフライパンを再度火にかけ、にんにく、鷹の爪を入れる。
にんにくが色付いたら水、白だし、塩を加え、沸かす。
5) 仕上げる 08:34
Add pasta and boil as indicated on the bag, heat over high heat to remove water.
Add the olive oil from (B) and let it blend into the whole.
6) 盛り付ける 10:08
Place pasta on a plate and tear off the perilla leaves in (A).
Put the grill on it and sprinkle with soy sauce if you like.

Point

・ Garlic sprouts are easy to burn, so remove them.
・ When using a small horse mackerel, the bone inside can be left as it is.
・ A small frying pan is recommended.
・ The horse mackerel may be a fillet.
・ The hawk's claws can be replaced with sliced red pepper.