【料理vlog】アレンジそうめんを楽しむ夜ご飯4日分 | ガスパチョそうめん・ぶっかけ牛すきそうめん・そうめんチャンプルー・ロールいなりそうめん

This time, we have compiled a video of 4 days of menu of arranged somen noodles. The first day is gazpacho-style somen with lots of summer vegetables. Finely chop 1/4 of the onion and heat in the microwave for 1 minute. Cucumber 1/2. A little chopped for decoration 🥒. Paprika 1/2 🫑. Two tomatoes are the protagonists of gazpacho 🍅. I also set aside some tomatoes for decoration. 2/3 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/2 tablespoon sugar, 50 ml water. Since the mixer is small, I made it in two parts. I completely forgot to put the onions 💦. The taste was a little light, so I added mentsuyu. Keep it chilled in the refrigerator. Let's make a Western-style cold tofu with an idea recipe 👩‍🍳. Thinly slice zucchini. Sprinkle with salt and leave for a while. Prosciutto is used for both menus. Cut into small pieces for cold tofu. Olive oil. Olive oil. Grated cheese. Finally, boil somen noodles. Rinse with running water and drain thoroughly. Serve somen on top of a cold gazpacho style. Serve with prosciutto, tomatoes and cucumbers and it's done. The gazpacho is a little thick, so I often entangle it with somen noodles. Hiyayakko is delicious no matter what you put on it 😋. The combination of prosciutto and gazpacho is also 👍. The weather is about to start raining ☔️. It's a little earlier than usual to prepare dinner, but I'll make one first. My husband will come back after 9 o'clock at the earliest, so I usually start making dinner around 8:30. Make a cross cut on the surface of the tomato and let it pass through the hot water quickly. Put it in cold water. It feels great to peel off the skin cleanly. water. Noodle soup. The tomatoes remain whole. Put it in the fridge and soak it for about 2 hours to complete the tomato ohitashi 🍅. It didn't rain, but there was thunder in the distance ⚡️. My husband contacted me to go home, so I resumed making dinner. First of all, it is a long potato kimchi that you just cut and mix. Gochujang. Onions that slip on a cutting board. Today's somen is a gutsuri type that puts beef plow. Soy sauce. sweet sake. sugar. It's been a while since I've had beef and I'm a little nervous 🐮. Drain the somen noodles well this time as well. This looks delicious enough, but it's even more delicious with the yolk on it. Sprinkle somen noodles and the bukkake beef somen is ready. It's tight but easy to eat. The tomatoes have a strong taste. Mix egg yolk to make it thicker. It is delicious even if it is topped with long potato kimchi 🙆‍♀️. It was a dinner where you can enjoy various tastes. Today's one item is Negitoro raw spring rolls. Prepare lukewarm water for rice paper. It seems that it will be difficult to stick if you add a little oil. Tuna seared that looks delicious. Soak the rice paper in lukewarm water at about 40 ° C. Long potatoes and tuna on the front side, and perilla on the back side. It is easy to roll it if you lay a cooking sheet on it. I wrapped it in a cooking sheet to prevent it from drying out. Make a raw spring roll sauce. 1 tablespoon soy sauce, 1/2 tablespoon vinegar, 1/2 tablespoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon grated ginger. Cut somen champloo ingredients. Sesame oil. Saibashi & ladle stand that often asks questions. I bought it from DAISO and it looks like a cat 😻. There are some tricks to make chopsticks, but they are very active. Sprinkle tuna oil on the drained somen noodles to make it easier to fry. It's a Japanese-style powder. Noodle soup. salt. After mixing, somen champloo is completed. Drinks are MUJI Apple & Honey Bush. I forgot to shorten the boiling time of somen so it became quite soft 💦 It's a new shape but the taste is stable and delicious raw spring rolls. Adding Takuan will make the color and taste even better. I'm about to return from the supermarket. Today is Tanabata, but the stars are unlikely to be visible 😢. I will make dinner by referring to the recipe I got at the supermarket. Roll the chopsticks on the fried tofu. Quickly pass through hot water to remove the oil. Drain the water well. 450 ml of water, 4 tablespoons of sugar, 3 tablespoons of soy sauce, 3 tablespoons of mirin, 3 tablespoons of sake. (Sugar was reduced to 2/3 of the recipe). Wrap and heat in the microwave for 3 minutes. Make squid with plum miso. Cut the cucumber and eggplant into thin slices. Soak in salt and leave for a while. Turn the fried tofu over and heat for another 3 minutes. Boil the squid and let it cool. Fried fried tofu dyed in a delicious color. Keep this cool as well. Make thick omelet. milk. sugar. I want to make it longer, so I will roll it sideways. It was my first time to wind it in this direction, but I managed to get it into shape ☺️. Cut the cucumber into 4 equal parts and cut the perilla in half. Finish the squid with plum miso. Hit 2 umeboshi to make it smooth. 2 teaspoons of white miso, 1 teaspoon of sugar, 1 teaspoon of sake. Katsuobushi. Serve on a glass plate and chill in the refrigerator. A star-shaped fu ⭐️ that is perfect for Tanabata. Soak it in water. Deep-fried tofu with a firm taste. Cut off the edges of the three sides to open. Boil somen noodles by soaking the ends in water and sticking them together. This will make your work much smoother. Add a little mentsuyu and season it lightly. Let's make somen version of inari roll sushi. Spread somen and wrap it with egg, cucumber, and fried perilla. It's white. Light soy sauce. Wakame seaweed and fu soup. Completion of the Tanabata menu 🎋. The moderately sweet fried tofu is juicy and very delicious. The perilla is refreshing and the answer is great 🙆‍♀️. It took a little time, but it was a very satisfying dinner. Sesame oil. Bake the cut-off edge of somen crispy. It looks like an enoki 👀. Even if it wasn't seasoned, it was delicious with enough salt. Thank you for watching until the end 🐰💕.