【ぶっかけ蕎麦】暑い日はコレ！夏野菜たっぷり冷たい蕎麦＆ミニ親子丼 | 試してみて！ | Soba Noodles | Oyakodon Recipe

【ぶっかけ蕎麦】暑い日はコレ！夏野菜たっぷり冷たい蕎麦＆ミニ親子丼 | 試してみて！ | Soba Noodles | Oyakodon Recipe

Today’s menu I’m going to make.
1. Summer vegetable bukkake Soba Noodles
2. Small Oyakodon
3. Chicken skin ponzu sauce
4. Chicken broth soup Deciding what to cook Deciding what to cook(Above)
Hello, this is The Very Hungry Kitchen. It’s July and the summer heat is really starting to set in. When the hot days continue, you lose your appetite, so it’s important to take care of your health. Today, we’re going to make a refreshing dish that’s perfect for summer. The Very Hungry Kitchen is open for today. Bonito kombu dashi(Above)
First, make the dashi that will be the base of today’s recipe. Bonito kombu dashi(Above)
Soak the kombu in water for 30 minutes. Heat on low heat for about 10 minutes and then remove it. Add the bonito flakes. Heat slowly on low heat for about 5 minutes. Strain through a colander. The aroma of the dashi is spreading all over the kitchen. Sauce(Above)
I’m going to make the soup, so next I’ll make kaeshi. Pour soy sauce and mirin in a pot and boil it down. Pour it in a bowl. Let it cool and let the flavors blend. Combine the dashi and kaeshi. First, put the dashi in the pot. Add the kaeshi. Taste it. Today I’m going to make bukkake soba, so I want it to be a little thick. It looks good. Rice(Above)
Today I’m going to make small oyakodon, so I’m going to cook the rice. Wash the rice. Soak it in water for at least 30 minutes. Once it’s absorbed the water, cook it. As soon as it’s cooked, stir it. Oyakodon(Above)
I’m going to make bukkake soba, but I also want a rice dish, Oyakodon(Above)
so I’m going to make a rice-bowl-sized oyakodon. This is the mitsuba that I’m cutting to garnish the oyakodon. Use thigh meat. Cut off the skin and excess fat. Then cut into bite-sized pieces. Don’t throw away the skin. I’ll use it for another dish. Make oyakodon. Use the sauce from earlier. This one uses bonito kombu dashi, so if you like you can add sugar for your liking. Cook the chicken. Once the chicken is cooked through, pour in the beaten eggs. Don’t overcook them, just make them half-cooked. Add the remaining beaten eggs. They will cook with the residual heat, so cook them a little and you’re done. Place them on top of the rice immediately. Add the yolk if you like. And mitsuba. It’s done. Chicken broth soup(Above)
Use the chicken skin from earlier to make two dishes. Chicken broth soup(Above)
First, finely chop the green onions for seasoning. Boil chicken skin in boiling water. Boil on medium heat for about 10 minutes. It’s ready when yellow fat comes out. Add salt, black pepper, and soy sauce. It’s a simple taste, but delicious. Serve in a bowl. Sprinkle on green onions. Finished. Chicken skin with ponzu sauce(Above)
Boiled chicken skin ponzu sauce. Cut into small pieces. Easy to make, just cut. Put it on the plate. Sprinkle on green onions. Sprinkle on chili pepper. Pour on ponzu sauce. Ready in no time. Soba noodles with summer vegetables(Above)
Soba noodles with summer vegetables Soba noodles with summer vegetables(Above)
Let’s make soba noodles with summer vegetables. First of all, when it comes to soba, wasabi is a must. Grate fresh wasabi. A refreshing aroma will spread. Next, cut the summer vegetables. Slice the cucumber into thin strips. Slice the Japanese ginger into thin strips. Cut the stems of the shiso leaves, roll up the leaves, and slice them into thin strips in the same way. Remove the stems of the cherry tomatoes and cut them in half. Cut off the stems and black parts of the okra. Rub with salt, wash, and boil in salted water. Boil for about 2 minutes. Cut into 1-2cm pieces. Remove the husk and silk from the corn. Use the lever to cut the stem and cut in half. Boil in salted water for 10 minutes. After boiling for 10 minutes, cook in residual heat for 15 minutes. Cut off only the edible parts. Cut into round slices. I’ll deep fry the bitter melon. Make a shrimp tempura. Remove the pith with a spoon. Make a shrimp tempura. Prepare shrimp. Remove the shell. Make a cut. Devein the shrimp. Cut off the tip. Scrape out the water from inside the tail. Make a cut to fry it straight. Make a cut between all the tendons on the ventral side. Next, crush the tendons until you hear a popping sound. Wash away the dirt with water and the preparation is complete. Next, prepare the tempura batter. Sift the flour. Beat the eggs. Use half the beaten eggs. Add water and stir. Mix the sifted flour. Stir. The tempura preparation is done. Coat the batter and fry at around 170℃ Zucchini Bitter melon Shrimp Add more batter to the shrimp and make it puffy and crispy. Now all the ingredients are ready. Boil the soba noodles. You can use either dried or fresh noodles. Rinse thoroughly in cold water. All that’s left is to serve. 1. Summer vegetable bukkake Soba Noodles
2. Small Oyakodon
3. Chicken skin ponzu sauce
4. Chicken broth soup Let’s eat. Let’s pour the sauce on. There are lots of ingredients, so I’m excited. Cold soba noodles stimulate the appetite even in the hot summer. The bonito kombu dashi flavor is delicious. Soba noodles are perfect for summer because you can eat them even when you don’t have an appetite. There are lots of summer vegetables, so you won’t get bored of eating them. Let’s eat the shrimp tempura. It’s nice to have shrimp tempura with soba noodles. The shrimp is plump and delicious. It goes well with the soba noodles. I eat summer vegetables in between. The sweetness of the corn can be a palate cleanser. Bitter melon tempura. The bitterness is irresistible. Zucchini tempura. The inside is soft and juicy. Summer vegetables have a variety of flavors, which is so fun. I’ll have a small oyakodon. The yolk whets the appetite. The bonito kombu dashi is strong and delicious. Chicken skin ponzu. Simple, but delicious. Refreshing with ponzu. I’ll try with plenty of grated wasabi. The refreshing aroma and spiciness make it delicious. Chicken broth soup. A little bit of warm soup is good for your body. The chicken flavor is effective and delicious. That’s a great meal. Coffee after the meal(Above)
Coffee beans
・Guatemala Coffee after the meal(Above)

いつもご覧いただき、ありがとうございます。
最近は暑い日が続き、夏バテ気味のはらぺこキッチンです😂
そんな時にさっぱり食べられる冷たいぶっかけ蕎麦を作りました。
たくさんの夏野菜も使っていますので、彩りも良く栄養たっぷりになります☺️
献立の参考にしていただけると嬉しいです🙇
ぜひ、ご覧ください！！

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