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Cold vermicelli | Transcription of the recipe from Kuma no Kyogen Shokudo

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Number of Videos
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Ingredients

  • (A) Doubanjiang : 1 tablespoon
  • (A)砂糖 : 大さじ1
  • (A)ごま油 : 大さじ1
  • (A)醤油 : 大さじ1
  • (A)酢 : 大さじ1/2
  • (A)いりごま : ひとつまみ
  • 春雨 : 70g
  • お湯 : 適量
  • きゅうり : 1本
  • ハム : 4枚
  • 卵 : 1個

Time required

20minutes

Procedure

  1. 1) Make sauce 00:19

    Put (A) in a bowl and mix.

  2. 2) Bring back vermicelli 01:28

    Put vermicelli and hot water in a bowl and leave it for about 1 minute.
    Rinse with running water and drain well.

  3. 3) Cut the ingredients 02:05

    Cut cucumbers and ham into small pieces.
    Add vermicelli to the sauce and mix.

  4. 4) 目玉焼きを作る 03:45

    フライパンに油をひき、火にかける。
    卵を割り入れて蓋をし、火を通す。

  5. 5) Finish 04:30

    Place cucumber, ham and vermicelli on a plate and complete.

Point

・ Boiled eggs or hot spring eggs may be used instead of fried eggs.
・ If you like, it is recommended to add kimchi.
・ You may cut the vermicelli into pieces that are easy to eat.
・ It is also recommended to use gochujang instead of doubanjiang.
・ If you like, it is also recommended to add sesame seeds to the finish.

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