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Manpuku
tabelog.com/tokyo/A1301/A1301...
Ingredients] (1 to 2 servings)
1 chicken thigh (300g)
1 ball of Chinese noodles
1 egg
1/2 cucumber
A dash of sesame seeds
A pinch of chopped green onion
Sauce for roast pork
2 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin (sweet cooking rice wine)
2.5 tablespoons oyster sauce
1 teaspoon honey (can be substituted with ½ tablespoon sugar)
Sesame sauce
For the chashu pork broth
1.5 tablespoons vinegar
2 tablespoons sesame paste
1/2 tablespoon mayonnaise
1/2 tablespoon sesame oil
2 tablespoons water
1 tablespoon soy sauce
Recipe
(1) Cut chicken thighs into uniform thickness, place in a heatproof container and cook in 600w for 2.5 minutes, turn over and cook for another 2.5 minutes, and leave in the container for 5 minutes.
Cut the chicken into 6 or 7 mm thick pieces, place them on a bat and refrigerate.
(3) Mix the remaining chashu pork stock with the ingredients for the sauce and refrigerate.
④ Prepare cucumber slices, broiled egg, and chopped green onion as toppings.
5) Boil Chinese noodles, then drain them in cold water and put them in a bowl. Add the toppings and pour the desired amount of sauce over the noodles to complete the dish.
Tools used in the video
The cooking utensils used are listed in ROOM.
room.rakuten.co.jp/room_38029...
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