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Prepare 500g of pork belly
When water boils, add- katsuoboshi and turn off the fire
Place in the refridgerator for 1-2 days to marinate
Pour dashi through a sieve
Next I will use pork fat to make negi (leek) oil
Put the pot into ice water to cool it while stirring
Let soak for 5 minutes
Remove from ziplock and wrap the flattened dough in cling wrap
SHOYU RAMEN
Ajitama with runny yolk