Sauté (chicken breast and snap peas sautéed in butter) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 15minutes
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Soy sauce ramen ｜ Takeshima Takeshi's extreme rice / Kiwami-Meshi's recipe transcription
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Ingredients
- Niboshi : 20g
- 昆布 : 適量
- 水 : 450ml
- 醤油 : 大さじ1.5
- 黒胡椒 : 適量
- 麺 : 1玉
Time required
45minutes
Procedure
-
1)
Boil the soup
00:25
Boil water, kelp, and dried sardines in a small pot.
-
2)
boil hot water
04:05
Boil the boiling water for the noodles in another pot.
-
3)
Boil the soup
04:12
When the soup is boiling, remove the lye and simmer on low heat for about 10 minutes.
-
4)
麺を茹でる
04:25
お湯を沸かした鍋に麺を入れて茹でる。
-
5)
仕上げる
04:52
器に醤油、スープ、湯切りした麺を入れて黒胡椒をまぶして完成。
Point
・ Cool the water, kelp, and dried sardines in a small pot in the refrigerator for about 30 minutes before using.
・ If you don't have kelp, you can use Ajinomoto instead.
・ For dried sardines, remove the head and stomach in advance and prepare them.
・ It is good to start boiling the noodles 3 minutes before the soup is completed.
・ It is recommended to use thin noodles.
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