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#料理好きな人と繋がりたい
#cookingtime
#料理Plusα
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A variation recipe made with charumera noodles in a bag.
This is an entry for Ramen Walker’s recipe category.
■with the goal of “Anyone can make it.”
・Ingredients available at general supermarkets
・The ingredients are easy to handle at home.
・the condition of being a familiar ingredient
・the condition of being easy to handle
・Many are ingredients that everyone knows.
Yes.
This is a recipe for Kakitama Ankake Ramen.
■Material
・Charumera soy sauce flavor 1 bag
・Umeboshi (pickled plum)
・Egg, medium size 1
・Chicken thigh meat 200 g
・Katakuriko potato starch flour 12.5 g
・Komatsuna (Japanese mustard spinach) 50 g (about 2 bunches)
・Enoki mushrooms about 50 g
・3 cloves
・a citron
■How to make it
・Umeboshi
1. Remove the seeds and roughly mince.
The seeds will be used later.
・Komatsuna
1. Wash with water and remove the soil.
2. Cut the stems and leaves.
Boil it at 3.60 to 80 °C.
4. Drain the water.
・Eggs
1. Break it and mix it with a key.
・Enoki mushrooms
1. Mince.
・Yuzu
1) Wash well
2. Cut it in half and remove the seeds.
3. Julienne half of the skin.
・Chicken thigh meat 200 g
1. Wipe the drip off with a kitchen paper.
2. Remove the bones and sinew.
Sprinkle 3.1% salt and leave it for 20 to 30 minutes.
4. Wipe the drip off with a kitchen paper.
5. Add the seed of the pickled plum and the clove. Boil it out of the water.
* Combination of sensory and physical deodorization methods
6. Wash the chicken in water and drain the water.
7. Cut into bite-sized pieces.
・Katakuriko
Add the water from 1.12.5g and dissolve it.
・Soup
Add charumera powder soup in 1.500 cc of water.
2. Add the cut chicken.
3. Add the minced clove and umeboshi.
4. Add enoki mushrooms.
5. Boil it and remove the impurities.
6. Turn it to low-heat and add potato starch to thicken it.
7. Add the egg.
・Finished
1. Boil the noodles for 2 minutes and drain the hot water.
2. Put the noodles in the bowl and pour the soup.
3. Dish
