Egg Nyumen｜Dare Uma [Cooking Researcher]'s Recipe Transcript

・We use 3 times concentrated mentsuyu.
・Dissolve katakuriko dissolved in water in the same amount of water as 1 tablespoon of katakuriko.
・In addition to eggs, you can add chopped green onions, thinly sliced shiitake mushrooms, cloud ear mushrooms, boiled onions and carrots.
・Be careful not to add too much mentsuyu, as the saltiness of the somen noodles will melt into the tsuyu and make it spicy.
・If you like, add 1/2 tablespoon of vinegar to (A) to make the soup more delicious and the somen noodles to be chewier.
・During step 2, if you cut the egg and mix it, the finish will be poor.
・In step 3, by boiling the somen noodles in the sauce instead of boiling them separately, the time can be shortened and the flavor will permeate into the somen noodles.
・In step 3, by adding the water-soluble potato starch immediately after adding the somen, the temperature of the soup will drop and the soup will not be lumpy and will be finished beautifully.
・In step 3, add the beaten egg while the mixture is still boiling so that it hardens immediately and does not become cloudy.
・If you eat it with vinegar, it will be like sanratan, and it will be more delicious.
・It is best to eat immediately after it is ready.