極邪惡的烏冬🥹做法好簡單又超好食!話說在IG見到日本餐廳這個烏冬好吸引🤩見材料好簡單就試試!一吃下去好震撼,沒想過全部材料混合吃味道這麼夾🤯
第一次整用了急凍烏冬,質感好好但麵條不夠長,而且明太子顏色太淡,擺盤不美🤣第二次整用了半生烏冬同另一隻牌子的明太子!終於神還原餐廳版本🥳如果不執著擺盤,用急凍烏冬就可以啦❤️
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❤️🔥明太子牛油芝士撈烏冬📝食譜
烹調時間⏱15分鐘
🔸材料🔸
急凍烏冬/ 半生烏冬
明太子 100g
巴馬臣芝士碎 Parmesan Cheese 50g
日本大蔥 1條切圈
無鹽牛油 1小塊放室溫30分鐘
日本生食用雞蛋 2隻
🔸烏冬湯汁🔸
昆布鰹魚高湯 400ml
日式醬油 50ml
味醂 25ml
🔹做法🔹
1. ▪️處理明太子▪️用小刀𠝹開明太子外層薄膜,刮出明太子備用
2. ▪️如用半生烏冬▪️燒熱滾水,放入烏冬煮約15分鐘至熟,浸冰水後瀝乾備用
3. ▪️預備烏冬湯汁▪️昆布鰹魚高湯包放入清水,中火煮沸後,繼續煮2-3分鐘,取出高湯包
4. 倒入日式醬油和味醂煮沸,加入烏冬煮熟,盛起放入麵碗
5. 鋪上明太子、大蔥,巴馬臣芝士碎和牛油,放上生雞蛋,倒入剛煮沸的烏冬湯汁灑上黑胡椒碎即成
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🔸Ingredients🔸
Frozen Udon/ Packed Udon
Mentaiko 100g
Parmesan Cheese 50g
Japanese green onion 1px
Unsalted butter 1 px at room temp for 30 mins
Japanese eggs 2 px
🔸Udon soup 🔸
Dashi 400ml
Japanese soy sauce 50ml
Mirin 25ml
🔹Instructions🔹
1. Remove the outer film of Mentaiko, scrape out Mentaiko for later use
2. ▪️If using packed udon▪️Boil water, put in udon and cook for about 15 minutes, soak in ice water and drain for later use
3. ▪️Prepare the udon soup▪️Put the dashi pack into water, bring to a boil over medium heat, continue to cook for 2-3 minutes, take out the dashi pack
4. Add Japanese soy sauce and mirin, cook the udon and put into a bowl
5. Top with mentaiko, scallions, grated Parmesan cheese and butter, add raw eggs, pour in boiled udon soup and sprinkle with crushed black pepper. Serve!
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