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Tsukemen | Transcription of the recipe by who Uma [Cooking researcher]

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Who horse [cooking expert]

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Ingredients

Sliced pork roses : 80g
長ネギ : 1/3本
(A) Water : 150ml
(A) Kezuri powder : 大さじ1
(A) Mentsuyu (3 times concentrated) : 大さじ1/2
(A) Chicken glass soup base : 小さじ1と1/2
(A) Sugar : 小さじ1/2
(A) Grated garlic (tube) : 3cm
(A) Yuzu kosho : 2cm
冷凍うどん : 1袋
ごま油 : 小さじ1

Time required

10minutes

Procedure

1) Prepare for the sauce 02:54
In a bowl, add chopped green onions, finely chopped pork ribs, (A).
Stir to dissolve the shavings.
2) To heat 06:00
Lightly wrap 1 and heat in the microwave for 3 minutes 30 seconds to 4 minutes with frozen udon noodles.
3) Serve 06:50
Pour 1 into a bowl and sprinkle with sesame oil from above.
Serve frozen udon on a plate.

Point

・ A time-saving recipe that can be done only with a microwave oven.
・ This time, I used a 600w microwave oven.
・ When using raw garlic, halve it.
・ By using shavings powder, the taste and flavor of fish and shellfish can be maximized and the authentic taste can be reproduced even in microwave oven cooking.
・ You don't have to use yuzu kosho, but if you do, the taste will be tightened and the smell of pork ribs can be eliminated.
・ If the frozen udon noodles have uneven heating, take out 1 and reheat for 30 seconds to 1 minute.
・ If you like, we also recommend toppings of Japanese pepper, shichimi pepper, and black pepper.