わかめと卵のあんかけうどん
わかめの風味と、茸のふわふわな卵が絶妙です。
1人前
➀ボウルに乾燥わかめ５ｇ、水を入れて、水気を切り。
②鍋に水２００ｍℓ・めんつゆ２倍濃縮１００ｍℓ・みりん小匙２を入れて中火で熱し、沸騰したらしめじ５０ｇ・うどん１玉を入れ、わかめを加え、水溶き片栗粉大匙１でとろみをつける。
③溶き卵１個を回し入れ、中火のまま煮立たせる。
➃器に盛り付け、小ねぎを散らして完成。
＊蕎麦・スパゲテイ・素麺を使ったり、ウインナーソーセージ・ベーコン・豚肉や牛肉を使うのも良い。
Wakame and egg ankake udon
The flavor of wakame and the fluffy eggs of mushrooms are exquisite.
- person ago
➀In a bowl put 5 g of dried seaweed, water, drain the water.
②In a saucepan, put 200 ml of water, 100 ml of noodle soup 2 times concentrated, 2 small spoonfuls of mirin, heat over medium heat, when it starts to boil, add 1 ball of udon noodles, add seaweed, and thicken with 1 large spoonful of water-soluble chestnut flour.
③Turn in 50 g of shimeji and 1 beaten egg, let it simmer over medium heat, and when it is cooked, remove it from the heat.
➃Serve in a bowl and scatter small onions to complete.
* It is also good to use soba noodles and plain noodles, or to add pork or bee
