This is the best choice on a cold day! The strongest udon of toro toro x juicy
The recipe is ↓ ↓ [This is the best choice on a cold day! Toro Toro x Juicy Strongest Udon]
Cooking history 44 years, nursing home kitchen work 6 years of cooking & time saving tips
Messages, comments, and likes are welcome ♡
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On a cold day, just making this will make your family silently happy!
Toro Toro Kakidama x Juicy meat x Hot udon
Both my son and husband are "good..."
This time, I used domestic wheat raw udon from Haruchikuan [beginner]
What a hand-pulled raw udon with a length of 1.7m.
I used to be addicted to making udon from powder,
It's really hard to stretch the dough.
If you make a mistake in the amount of force, it will cut off quickly,
Technique and patience are required to extend evenly.
That's why it was made by extending it as it is without cutting it
This flexible bundle of fibers is tightly packed with the skill of the craftsman.
All the ingredients are domestic.
"Kitahonami" from Hokkaido, "Sanuki no Yume" from Kagawa Prefecture, and sea salt from the Seto Inland Sea.
The scent and taste of domestic wheat are solid,
Because it contains not only regular noodles but also "Fushi noodles" and "Bachi noodles"
You can enjoy various textures with one bottle.
You can make it quickly on the way home from the part,
"Mother's trump card meal" that makes the whole family smile.
It's really helpful to have this on hand.
[Ingredients] (for 4 people)
・ Udon for 4 people
[For Tsuyu]
· Water 600 cc
Mentsuyu (double concentrated) 200cc
Potato starch (water tablespoon 1 and potato starch tablespoon 1)
3 eggs
[Topping for meat]
・ Pork chopped meat 400g
・ Water 50cc
Mentsuyu (double concentrated) 3 tablespoons
・ Sugar 1-2 tsp
Potato starch (2 teaspoons water, 2 teaspoons potato starch)
[How to make]
① Boil the udon as indicated.
② Put water and mentsuyu in a pot and heat it. When it boils, add water-soluble potato starch and stir immediately.
③ Put the eggs in a bowl and stir well.
④ Turn on the fire again, and when it boils, add it while turning the ③, and when the egg soup comes up, stir it slowly with a ladle.
⑤ Add pork slices, water, mentsuyu, and sugar and heat. When the pork is cooked, add water-soluble potato starch, stir, and turn off the heat when it becomes thick.
⑥ When the udon is cooked, drain it, put it in a bowl, pour ④ and serve ⑤ to complete.
[Point]
・ While boiling the udon, make the soup and topping meat.
・ You can sprinkle shichimi or green onions if you like.
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Let's start saying "What's this, good job!! Mom genius!" from tomorrow 😄
Boys are also very satisfied with few ingredients! Have a happy day with ✨
Even in busy days, my mother's smile increases.
With such a wish, I ate a lot today.
Past posts from here@岩井ちさと／田舎マダムの簡単レシピ
Thank you always for your support!
I'm very happy to be good, saved, and followed ♪
Thank you for the next motivation 💓
Thank you for watching until the end (* ˊᴗˋ *) ﾉ "💕
Follow and stay tuned for the next recipe ✨
# pr Raw udon? Hand-pulled udon Domestic wheat # gourmet _ order
「かきたま肉うどん」を失敗なく作るコツを、私が家でやってるやり方でまとめます。検索だと「めんつゆでできる？」「白だしでも？」が多いので、そのへんも補足します。 ■とろとろ“かき玉”にする最大のコツ ポイントは「とろみ→火を弱める→卵を細く→触りすぎない」です。 1) つゆに水溶き片栗粉を入れたら、しっかり沸かして粉っぽさを飛ばします。 2) その後はいったん火を弱める（または止めてから再点火）と、卵が一気に固まってボソボソになりにくいです。 3) 卵はよく溶いて、菜箸を伝わせるように“細く”回し入れ。 4) 入れた直後は10秒くらい触らず待って、浮いてきたらお玉で大きく1〜2回だけ混ぜると、ふわっとした「かきたま」になります。 ■めんつゆで味が決まらない時の調整 同じ2倍濃縮でもメーカーで塩気が違うので、最後に味見が大事です。 ・薄い：めんつゆを小さじ1ずつ足す（いきなりドバッと入れない） ・濃い：水を少し足して、もう一度沸かす ・甘さが欲しい：みりん or 砂糖をほんの少し とろみが付くと塩味を強く感じやすいので、温かいうちに“ちょい薄め”が食べやすかったです。 ■白だしで作る場合（うどん レシピ白だし） 白だしでも全然おいしいです。目安は「水600cc＋白だし大さじ4〜5」くらいから（商品で濃さが違うのでラベル推奨）。 白だしは上品にまとまる分、豚肉の甘辛を少し濃いめにすると全体が締まります。 ■風邪っぽい日に食べやすくする工夫（風邪 うどん めんつゆ） 体調が微妙な日は、胃にやさしい方向に寄せると食べやすいです。 ・油は控えめ：豚こまは湯通ししてから煮ると、脂が落ちてさっぱり ・薬味：生姜（すりおろし）を少し入れると温まりやすい ・具：ネギや大根おろしを足すと、のど越しが良く感じました ※体調が悪い時は無理せず、塩分も様子を見ながら。 ■麺をもっとおいしくする小ワザ 生うどん・手延べうどんみたいにコシが強い麺は、表示時間より30秒短めで上げて、最後につゆで温め直すと“熱々”が続きます。冷凍うどんなら、レンジ解凍→つゆで温めが時短でおすすめ。 この「とろみ＋かき玉＋肉」の組み合わせ、寒い日に本当に外れないので、ぜひ自分の家のめんつゆ（or白だし）に合わせて微調整してみてください。
