焼き物（豚バラ肉と卵のホイル焼き）｜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
Cooking expert Ryuji's buzz recipe Time required : 30minutes
Pumpkin Carbonara-style Udon ｜ Life THEATER: Recipes for useful cooking videos
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Ingredients
- Chicken fillet : One
- pumpkin : 150g
- Shimeji mushroom : 1/3 pack (33g)
- onion : 1/4 piece (50g)
- Udon : 1 ball
- Dashi soup : 100cc
- Soy milk : A little less than 100cc
- (A) Miso : 1/2 tbsp
- (A) Salt : a little
- (A) Soy milk : 100cc
- Grated cheese : Appropriate amount
- Black pepper : Appropriate amount
Time required
10minutes
Procedure
-
1)
Prepare the ingredients
01:26
Cut chicken fillet into small pieces.
Remove the seeds and skin from the pumpkin and slice it into thin slices to make it easier to cook.
Loosen the shimeji mushrooms by hand. -
2)
Boil udon
03:38
Boil the udon noodles according to the instructions on the bag and give them to the colander.
-
3)
Steam
05:39
Put soup stock and pumpkin in a frying pan, cover and heat.
When it boils, add chicken fillet and shimeji mushrooms and simmer.
If you run out of water on the way, add soy milk. -
4)
Combine seasonings
08:51
Put (A) in a bowl and mix well.
-
5)
Crush the pumpkin
09:10
Crush only the softened pumpkin with a masher after heating for 2 to 3 minutes.
-
6)
Finish
10:40
Add udon and 4 seasonings and entangle the whole.
Serve in a bowl and sprinkle with grated cheese and black pepper if you like.
Point
・ Chicken fillet is softened by chopping it so that the fiber is cut off.
・ Pumpkin skin may be used, but it is recommended to cut it off this time because you want to finish it colorfully.
・ Pumpkin is rich in vitamins A, C, and E, so it can be expected to have a beautiful skin effect.
・ Carbonara does not use butter or fresh cream, so it is healthy because it reduces calories. You can also take isoflavones with soy milk.
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