スープ（鶏肉と卵のスープ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 10minutes
Egg tantan dipping sauce｜Transcription of Kenmasu Cooking's recipe
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Ingredients
- Somen noodles : 1 bundle
- 卵 : 2個
- ネギ : 適量
- 油 : 大さじ1
- (A)水 : 200㏄
- (A)味噌 : 30g
- (A)ほんだし : 小さじ1/2
- (A)砂糖 : 小さじ1
- Chili Oil : 適量
- Sesame seeds : 適量
Time required
20minutes
Procedure
-
1)
Prepare
00:44
Break the egg into a bowl and melt it.
Put (A) in another bowl and mix the whole.
Cut the green onions into small pieces.
Boil somen noodles in a pot. -
2)
Make sauce
02:28
Heat a frying pan, add oil, and pour in the eggs.
Stir the egg vigorously and cook it. When it is half-ripened, add 1 sauce.
When the sauce boils, add chili oil if you like. -
3)
Boil somen noodles
03:46
Put somen noodles in boiling water and boil for about 4 minutes.
When the somen noodles are boiled, remove the heat with running water and put water and ice in a bowl to cool the somen noodles.
Drain the water and pour ice and somen noodles on a plate. -
4)
盛り付ける
05:06
つけダレ用の器に2を入れ、すりごま、ラー油、ネギをトッピングする。
Point
・ You may increase the amount of green onions if you like.
・ If you don't like spicy food, you can change chili oil to sesame oil.
・ When boiling somen noodles, boil according to the instructions on the bag.
・ After boiling somen noodles and removing the heat, cool them with cold water and tighten them.
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