炒め物（豚バラ肉とキャベツの塩昆布炒め）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 10minutes
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パスタ（和風大葉パスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- しいたけ : 60g
- 大葉 : 5枚
- 塩 : 小さじ1/4
- (A) water : 320㏄
- (A) Liquor : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) Umami seasoning : 6振り
- (A) Bonito powder : 1g
- パスタ : 100g
- しょうゆ : 小さじ2
- バター : 10g
- Shredded Nori Laver : 適量
Time required
15minutes
Procedure
-
1)
prepare
02:30
Cut off the stem of the shiitake mushroom and leave the stem.
Slice the cap and the stem.
Finely chop the perilla. -
2)
boil the pasta
05:23
Heat 1/2 tablespoon of olive oil (not listed) in a frying pan, add the shiitake mushrooms, add salt, and stir-fry.
Add (A), add the pasta and boil for 5 minutes over medium heat. -
3)
finish
08:45
Add butter to 2, add soy sauce and mix.
Served and completed.
Point
・Use 1.4mm thick pasta.
・If you don't have bonito powder, use bonito flakes heated in the microwave.
・When cutting the stems of the shiitake mushrooms in step 1, cut them in half lengthwise and slice them.
・Remove the stems of the shiso leaves in step 1, roll them against the fibers and cut them into thin pieces. Once cut, soak in a little water (not listed).
・In step 2, adjust the heat to high according to the boiling time of the pasta to evaporate the water.
・If you like, add yuzu and pepper to make it even more delicious.
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