丸ごと美味しい！包丁＆まな板いらず！ピーマンの焼きびたしの作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 10minutes
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パスタ（赤ジソふりかけとにんにくのパスタ）｜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
- 水 : 530cc
- (A) Soy sauce : 大さじ1
- (A) Umami seasoning : 4振り
- にんにく : 1片
- パスタ : 200g
- 赤ジソふりかけ : 大さじ1と小さじ2
- バター : 20g
Time required
25minutes
Procedure
-
1)
prepare the pasta
01:29
Heat a frying pan, add water and add (A).
Grate the garlic and bring to a boil. -
2)
茹でる
02:07
パスタを加えくっつかないように時折混ぜ、水分を飛ばしながら中火で5分茹でる。
-
3)
仕上げる
07:35
バターと赤ジソふりかけを加え、火を止めて和えたら、お皿に盛り付けて完成。
Point
・This recipe is for 2 servings.
-If making for one person, use 330cc of water and halve everything else.
・We use 1.4 mm pasta.
・Be sure to add the red perilla furikake in the last step, as the aroma will be lost if you add it first.
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