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Pasta (Mentaiko pasta) | Cooking researcher Ryuji's buzz recipe's recipe transcription

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Ingredients

  • 卵 : 1個
  • 豆板醤 : 小さじ1
  • サラダ油 : 小さじ2
  • 白だし : 大さじ1
  • (A)砂糖 : 1つまみ
  • (A)鰹節 : 大さじ1
  • (A)バター : 10g
  • パスタ(5分茹で) : 100g
  • 塩 : 適量
  • パスタの茹で汁 : 大さじ2
  • きざみ海苔 : 適量
  • 小ねぎ : 適量

Time required

20minutes

Procedure

  1. 1) ソースを作る 01:49

    Put the eggs in a bowl, add doubanjiang and mix. Heat salad oil in a frying pan, add eggs, and stir with a spatula to make a soboro. Add the white soup stock and boil it, then add the ingredients of (A) and mix.

  2. 2) パスタを茹で、仕上げる 04:53

    鍋に塩を入れ、4分30秒茹でる。1に茹でたパスタを入れ、弱火で絡め、茹で汁を加え混ぜる。

  3. 3) 盛り付ける 06:21

    皿に盛り付け、きざみ海苔と小ねぎを乗せたら完成。

Point

・ Pasta recipe made without using mentaiko.
・ By adding doubanjiang to the egg, the spiciness and color will be closer to that of mentaiko.
・ By adding white soup to the egg and boiling it, the flavor of bonito is added to the egg, making it a flavor similar to mentaiko.
・ Boil in 1% of hot water with salt.
・ Boiled pasta can be put in a frying pan as it is without opening it.
・ You may use Tabasco if you like.

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