生姜で体温まる！おろしうどん【トッピングはきつねとちくわ天、野沢菜天】
Welcome everyone. Welcome to Shinkai Cooking. Today, I would like to make warm grated udon with ginger. If you want to know only how to make dashi soup, but you have tempura and fried tofu on top, please jump from the chapter. After peeling the skin of the radish, we will make grated radish. I got this Aritsugu grater from a friend. If you try to grate it all the way through, it’s dangerous, so use the leftover radish for things like miso soup. Yes, I made about 300g of grated daikon radish. Next, grate the ginger. Ginger is perishable, so I freeze it. Even if it’s frozen, you can grate it like this. I’m going to move it to a plate when I’m down about a teaspoon. Yes, I will make the toppings from here, so please skip if you don’t want to eat them. First, we will make the fried tofu. After adding water, add mirin, soy sauce and sugar. Bring to a light boil, then add the fried tofu. Turn the heat down to low and simmer for about 5 minutes while flipping it upside down. If you shake it once, the taste will be tightened and it will be delicious. When the water is gone, turn off the heat and let it cool. After it cools down, it will be more flavorful and delicious. Next, we will fry the tempura. Here, I will deep-fry Nozawana tempura, which is a major dish in my hometown. Since this is a pickle, the saltiness is removed, then the water is squeezed out and flour is added. By adding flour, the batter will not come off when fried. When the whole is mixed and you can make a shape lightly, move it to the bat. I’m going to put together a quantity that I can hold with chopsticks. When the whole thing comes together, sprinkle flour over it. Next, we will make the tempura batter. I usually use eggs, but it makes a lot, so today I would like to use mayonnaise to make a small amount of batter. It’s very easy as you just mix all the ingredients. When the batter is ready, put the nozawana that you gathered earlier in a bowl and mix it with the batter. Once everything is put together, you are ready to go. When the temperature of the oil is raised to 170°C, add the nozawana. First of all, you can fry it without falling apart by pressing it against the skin of the pan. Even if it comes off a little, it will stick when you start frying. Even if it falls apart, it’s still delicious, so don’t worry about it. Fry like this for about 5 minutes. When the bubbles that come out are less and less, it is a signal that the frying is finished. Drain the oil well before taking it out. Next we will prepare chikuwa tempura. Aonori should be light so as not to interfere with the soup stock. Chikuwa is easier to eat and fry if cut, but I would like to prepare a whole one as it is because the tension will increase. Coat the whole chikuwa with flour and tempura powder and fry in oil at 170℃. After frying for about 4 minutes, the chikuwa will be colored. When the bubbles become less and smaller, it is a signal that the frying is finished. Here is what is fried. Now let’s make dashi soup using grated daikon radish. Please make it with the ratio of the soup stock of the kake udon described in the mentsuyu. For the mentsuyu, we especially recommend the [Soumi Tsuyu]. This is very compatible with grated radish, so please try using it. Once the dashi has boiled, turn off the heat and add the potato starch to thicken it. After adding the potato starch, heat it again for about 1 minute in a bubbly state. By doing this, the starch in the potato starch will harden, giving it a glossy and translucent appearance. Turn off the heat and add 200g of grated radish and 1/2 tsp of ginger. The remaining grated radish and ginger will be used when serving. This is the point of today. Do not let the water boil after adding the grated daikon radish. If you boil it, the delicate scent of grated radish will fly away and the harshness will come out. Once everything is mixed, it’s done. For udon, I often use “Katokichi Sanuki Udon” from TableMark. It’s chewy and easy to thaw in the microwave, making it a great value for money. After placing it on a plate, pour the grated daikon radish over it and add the toppings. Today’s toppings are deep-fried tofu, a whole chikuwa tempura, nozawana tempura, grated daikon radish, ginger, and chopped green onions. It is completed if you ride here. I will have it. The soup stock in this dish has a thick consistency, so it stays cool for a long time. good! The grated daikon radish and ginger are so good that my body feels warm. Let’s have a whole chikuwa. Hmm! It’s already the best with texture and elasticity. As expected, this is Mr. Kibun’s chikuwa. Then, let’s eat my favorite Nozawana tempura. It’s also delicious with the unique scent and taste of green vegetables that have been cooked. It’s a little salty, so let’s eat this with rice. Nozawana tempura served with rice. It’s on. It contains grated radish, so if you eat it with tempura, there is no oil for tempura, so it is virtually calorie-free and delicious. I was so excited that I spoke quickly. I’ll have the rest. Yay, it was delicious. But there was still soup left. Yes, finished! It was delicious again today. Thank you for the meal. If you like this video, please hit the high rating button and subscribe to the channel. Thank you for watching until the end.
寒い時期には生姜入りのおろし出汁でいただくうどんが食べたくなります。
おろし出汁さえあれば、天ぷらなどの揚げ物を食べても胃もたれ知らずです。
00:00 オープニング
0:11 大根おろし、生姜準備
1:07 トッピング きつね
1:41 トッピング 天ぷら
3:51 おろし出汁
【材料２人前】
・うどん ３玉
・大根 ３分の1本(300g)
・生姜 小さじ１
・小葱 適量
・めんつゆ （創味つゆの場合100cc）
・水 600cc
・片栗粉 大さじ1.5 (出汁500ccに対し大さじ1)
・片栗粉用の水 片栗粉と同量
―――以下トッピング―――
～きつね～
〇油揚げ ２枚
〇醤油 大さじ１
〇みりん 大さじ１
〇砂糖 小さじ１
〇一味 適量
～天ぷらの衣～
☆マヨネーズ大さじ１
☆冷水 80cc
☆薄力粉55g
～天ぷらの具材～
☆野沢菜の漬物 200g
☆薄力粉 適量
□ちくわ ２本
□青のり 適量
【手順】
1. 大根と生姜をすりおろす。
～トッピング①（油揚げ）～
2. 水50cc、醤油大さじ１、みりん大さじ１、砂糖小さじ1を火にかける。
3. 軽く沸騰させたら油揚げを入れ、弱火にして上下を返しながら５分煮る。
4. 一味をひと振り加える。
5. 水分がなくなってきたら火を止めて冷ます。
～トッピング②（野沢菜の天ぷら）～
6. 野沢菜の漬物を15分塩抜きして水気を切り、小麦粉をふるいでまぶす。
7. （バッドに小麦粉をまぶしておき、）適度にまとめながらバッドに移し、再度小麦粉をふるいでまぶす。
8. マヨネーズ大さじ１、冷水80cc、薄力粉55ｇを混ぜ合わせ、大さじ1杯分程度づつ野沢菜にからめる。
9. 170℃の油に野沢菜を入れ、最初は鍋肌に押し付けながら揚げ固める。
10. 出てくる泡が大きく少なくなるまで揚げ（約5分）、油をよく切ってあげる。
～トッピング③（ちくわ天）～
11. 残った天ぷら粉に青のりを入れ、ちくわに小麦粉をふるいでまぶし、天ぷら粉をまとわせる。
12. 170℃の油にちくわを入れ、出てくる泡が大きく少なくなるまで揚げる（約4分）。
～出汁～
13. めんつゆに記載してあるかけうどんの出汁の割合で水とめんつゆを鍋に入れ、出汁を沸かせる。
14. 沸いたら火を止めて水溶き片栗粉を入れたら再度火にかけ、ふつふつとした状態になったらさらに１分加熱する。
15. 火を止めて大根おろし200gと生姜小さじ２分の1を入れ、（残りは盛り付けに使用する。）沸騰させないように温める。
16. 冷凍うどんをレンジで温めてお皿にあけ、出汁をかけてトッピングを盛り付ける。
音楽提供：魔王魂様
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