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きじまごはん 【料理家きじまりゅうた公式チャンネル】 Time required : 20minutes
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Umeshio Ramen | Kenmasu Cooking's Recipe Transcription
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Ingredients
- Raw noodles : 1 serving
- 大葉 : 4枚
- 豚肉 : 適量
- 長ねぎ : 適量
- 梅干し : 1個
- 水 : 500cc
- 創味シャンタン : 小さじ1と1/2
Time required
20minutes
Procedure
-
1)
Make soup
01:04
Put water and Somi shokuhin in a pot and bring to a boil.
Finely chop the green onions and tear the perilla leaves by hand. -
2)
Boil the noodles and pork
02:52
Boil the water in another pot and boil the raw noodles over high heat.
Reduce the heat to 1 and boil the pork, then turn off the heat. -
3)
仕上げる
03:37
麺をザルにあけ、どんぶりに大葉と麺を入れる。
スープ、豚肉、長ねぎ、梅干しを加えたら完成。
Point
・ If you tear the perilla leaves by hand, the scent will be more pronounced.
・ It is recommended to use umeboshi with a salty taste.
・ Umeboshi is recommended to break down and let the soup blend in.
・ Boil the raw noodles according to the specified time in the bag.
・ If you like, it is recommended to add condiments such as Japanese ginger.
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