家族で食べたい！平成最後の年越しそば2選

2018-12-31 02:00:00

by Tasty Japan

1070

ぜひ作ってみてくださいね鶏南蛮そば2人分材料そば乾麺 200g鶏もも肉ひと口大 200g長ねぎ 3cm長さに切る 1 2本サラダ油小さじ1だし汁 600mlみりん大さじ2しょうゆ大さじ3万能ねぎ適量作り方 1 鍋にサラダ油を引いて中火に熱し鶏もも肉長ねぎを加えて両面こんがりと焼く 2 みりんしょうゆだし汁を加えて5分ほど煮込む 3 別の鍋に湯を沸かしそばを袋の表記時間通り茹でて流水で洗いしっかり水気を切る 4 器にそばを盛り 2 をかけ万能ねぎをのせたら完成かき揚げそば2人分材料そば乾麺 200g かき揚げ玉ねぎくし切り 100gにんじん千切り 40g三つ葉 20g薄力粉大さじ2サラダ油適量衣薄力粉大さじ2片栗粉大さじ1水大さじ3 つゆだし汁 600mlみりん大さじ2しょうゆ大さじ3長ねぎ小口切り適量作り方 1 ボウルに玉ねぎにんじん三つ葉を加え薄力粉大さじ2を全体にまぶす 2 別のボウルに衣の材料を全て加えてさっくりと混ぜ 1 に加えてサッと混ぜ合わせる 3 フライパンにサラダ油を1cmほど熱し中火にかける 2 を4等分して円形に広げる 2 3分こんがりと焼いたら裏返しもう片面も色付いたら取り出す 4 つゆを作る鍋にだし汁を入れて火にかけ沸騰したらみりんしょうゆを加えてひと煮立ちさせる 5 別の鍋に湯を沸かしそばを袋の表記時間通り茹でて流水で洗いしっかり水気を切る 6 器にそばを盛りつゆをかけるかき揚げ長ねぎをのせたら完成 English Recipe Chicken Nanban SobaServings 2INGREDIENTS200 grams uncooked soba noodlesSoup1 teaspoon vegetable oil200 grams chicken thighs roughly chopped½ green onion white part only roughly chopped plus green part thinly sliced for garnish2 tablespoons mirin3 tablespoons soy sauce600 milliliters dashi stockPREPARATIONCook the soba noodles in a large pot of boiling water according to the package instructions Drain and set aside Make the soup Heat the oil in a large pan over medium heat Add the chicken and green onion and cook for about 5 minutes until browned Add the mirin soy sauce and dashi stock and bring to a boil Boil for 1 minute then remove from the heat Add the noodles to serving bowls Ladle in the broth and top with the chicken and green onion Garnish with thinly sliced green onion Enjoy Non Fried Kakiage SobaServings 2INGREDIENTS200 grams uncooked soba noodlesBatter2 tablespoons all purpose flour 1 tablespoon cornstarch3 tablespoons waterKakiage100 grams white onion thinly sliced40 grams carrot sliced into matchsticks20 grams Japanese parsley roughly chopped2 tablespoons all purpose flourVegetable oil for fryingSoup600 milliliters dashi stock2 tablespoons mirin3 tablespoons soy sauceThinly sliced green onions for garnishPREPARATIONCook the soba noodles in a large pot of boiling water according to the package instructions Drain and set aside Make the batter In a medium bowl combine the flour cornstarch and water and whisk to combine Make the kakiage Add the onion carrot and Japanese parsley to a shallow dish Sprinkle the flour over the vegetables and toss to coat Pour the batter over the vegetables and mix until well coated Heat the oil in a large pan until it reaches 350 F 180 C Spoon the kakiage into the hot oil in 2 bunches and fry flipping once for about 3 minutes until golden brown Transfer to a paper towel lined plate to drain Make the soup In a small pan over high heat combine the dashi stock mirin and soy sauce Bring to a boil and cook for 2 minutes then remove from the heat Add the noodles to serving bowls Ladle in the broth and top with the kakiage and thinly sliced green onion Enjoy