Shio Yakisoba with Seafood♪ 海鮮塩焼きそば♪
Тәжірибелік нұсқаулар және стиль
How to make Shio Yakisoba with Seafood.
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/ papadesuyo777
Recipe in Japanese：cookpad.com/recipe/7408018
A report in my blog：ameblo.jp/cooking-s-papa/entr...
0:18 How to prepare wood ear mushrooms.
0:31 How to make yakisoba noodles.
1:01 How to prepare the other ingredients.
3:29 How to prepare seafood.
4:58 How to make steamed-oyster.
6:18 Cooking.
6:49 How to make shio yakisoba sauce.
8:43 Done.
Shio Yakisoba with Seafood(for 1 serving)
1 serving thick yakisoba noodles
2 tsp sesame oil
3 shrimp
3 sake-steamed oyster
30 g (1 oz) octopus
60 g (2 oz) cabbage
20 g (0.7 oz) carrot
1/2 bell pepper
15 g (0.5 oz) wood ear mushroom
some mayonnaise
1/8 lemon
some Aonori, sesame seeds
Yakisoba sauce(for 1 serving)
1 tsp lemon juice
1/2 tsp salt
1 tsp light soy sauce
30 ml (1 oz) water
1 tbsp sake
1/2 tsp Hondashi(bonito soup stock)
Sake-steamed oyster(for 4 servings)
12 oyster
50 ml (1.7 oz) sake
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海鮮塩焼きそばの作り方の動画です
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/ papadesuyo777
レシピ：cookpad.com/recipe/7408018
ブログ記事：ameblo.jp/cooking-s-papa/entr...
0:18 木耳の戻し方
0:31 焼きそば麺の作り方
1:01 その他の下ごしらえ
3:29 魚介の下ごしらえ
4:58 牡蠣の酒蒸しの作り方
6:18 本調理
6:49 塩だれの作り方
8:43 完成
海鮮塩焼きそば（1人前）
極太蒸し麺：1玉
ごま油：小さじ2
海老：3尾
牡蠣の酒蒸し:3個
タコ：30g
キャベツ:60g
人参：20g
ピーマン：1/2個
木耳：15g
マヨネーズ：お好みで
レモン：1/8個
青のり、ゴマ：少々
塩だれ（1人分）
レモン果汁：小さじ1
塩：小さじ1/2
淡口醤油：小さじ1
水：30㏄
酒：大さじ1
ほんだし：小さじ1/2
牡蛎の酒蒸し（4人分）
牡蛎:12個
酒：50㏄
★フォローよろしくお願いします！/Please follow me!
Twitter: / s_papa777
Blog: ameblo.jp/cooking-s-papa/
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今年も動画楽しみにしています。よろしくお願いします。
パパさん明けましておめでとうございます🙇今年も素敵な料理動画楽しみにしてます🎵いつもありがとうございます🙇
パパさんが作る海鮮塩焼きそばすごく美味しそう♥食べたいな♥
明けましておめでとうございます。 麺を焼くまでの工程が長いですね～。一層おいしくなる手間なのですね☆ 今年も動画を楽しみにしています😄
あけましておめでとうございます！ 豪華な海鮮塩焼きそばですね〜！ 良い牡蠣が手に入ったら絶対やります！ 今年も動画楽しみにしています💓
明けましておめでとうございます！ 食べたいよ～！ でも、主人が最近なかなか野菜を食べてくれないから縁がなく…(泣)
エビの尻尾の真ん中の三角を折ってから引っ張るとスルッとぬけます(´∀｀)乃
@papadesuyo777
Жыл бұрын
試してみます！
蒸し、茹で、焼き、ぬめり取り ここまで手をかけた焼きそばは初めて😧
あれ、再現シリーズじゃないだと？ 珍しい……
麺を茹でる前に蒸す理由はなんですか？ 日本の料理はあまりつくらないので分かりません。
@papadesuyo777
Жыл бұрын
麺をモチっとさせるためです。市販の焼きそば用の麺も蒸してますね～
As a Westerner, It's always amazing to see Japanese bell pepper, because in the West, we have this horrifying mutant peppers with modified genetics to have very thick flesh, heavy water weight, and flavorless. It's the same story with many of our fruits and vegetables. It's very sad, isn't it? But Japan seems to have the original kind of bell pepper(thinner flesh, small size) in any cooking show I see-- it appears to be that Japan is one of the few places left on Earth that truly cares about ingredient quality-- which is no surprise. Show me a place on Earth that cares more about ingredient quality than Japan?
@onceagain569
Жыл бұрын
Couldn't have said it better! I'm from America and there is no greater shame than our improper use of land. Plus, if half the country was connected like it used to be with transit, people would have more direct access, and fresh produce could be delivered quicker so we wouldn't even need chemicals nearly as much. We wouldn't have to rely on Chinese imports if we focused on making America more accessible to it's citizens the way Japan and Mid-Europe have done. I'm telling you, if we got our transit system back on track, we'd see a lot problems start to solve themselves in this sad country.
Happy new year, Papa-san! You have been my online cooking mentor for all these years, your recipe never fails, EVER! They are all delicious and wholesome. I really learned a lot about cooking techniques thanks to you. I wish you and your family good health and happiness for 2023 🎉 As always, お疲れ様でした and thank you for the recipe!