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春雨油そば｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Vermicelli : 32-40g
豚バラ肉 : 50～60g
(A) Soy sauce : 大さじ1
(A) Sugar : 小さじ2
(A) Vinegar : 小さじ1
(A) Chicken soup base : 小さじ1
(A) Sesame oil : 大さじ1
塩 : 少々
(B) Egg yolk : 1個
(B) Small green onion : 1本
(B) Seasoned seaweed : お好みで
(B) Grated garlic : 小さじ1/2
ラー油 : お好みで

Time required

7minutes

Procedure

1) Make sauce 00:21
Boil water in a pot.
Put (A) in the bowl and mix.
2) Cut the material 01:58
Cut the pork belly.
Cut small onions into small pieces.
3) boil 02:50
Put salt and pork belly in the pan of 1 and boil on low heat for about 1 minute.
Add vermicelli, turn off the heat, and leave for two and a half minutes.
4) 仕上げる 04:02
3をざるにあげて水気を切り、1の丼に入れてタレを絡める。
(B)を盛り付け、お好みでラー油をかけて完成。

Point

・ We recommend sashimi for soy sauce and millet sugar for sugar.
・ Chicken soup base is delicious even if it is a little more than 1 teaspoon.
・ Because it is better to harden the vermicelli, cook it with residual heat.
・ 32g of vermicelli is enough for one udon noodle, but if you feel less, you can add up to 40g.
・ Mix well before eating.