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冷やしミートソーススパゲティ|武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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再生回数
1,601.5万回
動画数
47本

材料

  • tomato : 1 piece
  • 玉ねぎ : 1/4個
  • 鶏むね肉 : 1/2枚
  • みょうが : 1本
  • 大葉 : 7枚
  • 梅干し : 1〜2個
  • (A) Sake : 大さじ1
  • (A) Soy sauce : 大さじ1
  • (A) Mirin : 大さじ1
  • パスタ : 100g
  • 油 : 適量
  • 塩(玉ねぎ用) : 適量
  • 塩(トマト用) : 適量
  • 塩胡椒 : 適量
  • Extra virgin olive oil : 適量

所要時間

40分

手順

  1. 1) Prepare the onions 01:00

    Peel the onions.
    Float the base of the knife while leaving the onion core, and make vertical and horizontal cuts.
    Cut from the edge and chop.

  2. 2) Preparing for myoga 01:32

    Cut the Japanese ginger into small pieces.

  3. 3) Prepare for the perilla 01:49

    Cut off the axis of the perilla.
    Finely chop 4-5 pieces.
    Cut a few pieces into small pieces.

  4. 4) トマトの下準備をする 02:18

    トマトのへたをくり抜く。
    横向きにしてスライスする。
    賽の目切りにする。

  5. 5) 鶏むね肉の下準備をする 03:05

    鶏むね肉の皮を取り除く。
    半分に切り、適当な大きさに切る。
    フードプロセッサーに入れてミンチ状にする。

  6. 6) Make the sauce 03:51

    Heat a frying pan and add oil.
    Add 1 and salt (for onions) and fry.
    Add 5 and spread, sprinkle with salt and pepper, and fry to bake.
    When the chicken breast is grilled, loosen it and mix it with the onions.
    Add tomatoes and salt (for tomatoes) and fry.
    Add (A) and simmer for about 5 minutes.

  7. 7) 梅干しの下準備をする 05:22

    梅干しの種を取り除く。
    包丁で叩いてペースト状にする。
    6に入れて混ぜる。

  8. 8) ソースを冷やす 05:59

    Prepare two chilled bats.
    Put ice (outside the amount) on one side.
    Put the bat with ice on the bottom and put 6 on top of each other.
    Mix and cool.
    When the heat is removed, add 2 and 3 chopped.
    Mix for 1-2 minutes.
    Cover with plastic wrap and put in the refrigerator to cool.

  9. 9) パスタを茹でる 06:52

    Boil hot water (outside the amount) in a pan.
    Add salt (not included) Add pasta.
    Boil for 1 minute longer than the specified boiling time.
    Put ice water (outside the amount) in a bowl.
    Raise the pasta into a colander and expose it to running water to remove the heat.
    Expose to ice water.
    Squeeze and drain.

  10. 10) 盛り付ける 08:04

    冷やしておいたお皿に9を盛る。
    エキストラバージンオイルをかける。
    8をかける。
    細切りにした3を乗せる。

Point

・ Put a plate and two bats in the freezer to cool them in advance.
・ If you are concerned about the tomato skin, boil it in advance.
・ Tomatoes may be replaced with canned tomatoes.
・ If you do not have a food processor during step 5, cut the chicken breast into small pieces with a kitchen knife.
・ Minced chicken may be used as a substitute for chicken breast.
・ In step 6, by adding salt when frying onions, the osmotic pressure causes the onions to become moist and can be fried quickly.
・ In step 6, adding salt when frying tomatoes makes the sauce faster with osmotic pressure.
・ In step 7, if it is troublesome to add Japanese ginger and perilla and mix for 1 to 2 minutes, you can put it in the refrigerator to cool it.
・ Since it is cold pasta, if the salt concentration when boiling the pasta is 1% to 1.5%, the salt taste will be diminished when exposed to water, so the salt concentration should be a little over 2%.
・ During step 9, check how much the pasta is boiled.
・ If you do not squeeze the water well during step 9, the finished product will be watery.

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