家族で食べたい！平成最後の年越しそば2選

ぜひ作ってみてくださいね！

00:04 鶏南蛮そば
00:54 かき揚げそば

鶏南蛮そば
2人分
材料：
そば(乾麺) 200g
鶏もも肉(ひと口大) 200g
長ねぎ(3cm長さに切る) 1/2本
サラダ油 小さじ1

だし汁 600ml
みりん 大さじ2
しょうゆ 大さじ3

万能ねぎ 適量

作り方：
1.鍋にサラダ油を引いて中火に熱し、鶏もも肉、長ねぎを加えて両面こんがりと焼く。

2.みりん、しょうゆ、だし汁を加えて5分ほど煮込む。

3.別の鍋に湯を沸かし、そばを袋の表記時間通り茹でて流水で洗い、しっかり水気を切る。

4.器にそばを盛り、(2)をかけ、万能ねぎをのせたら、完成！

かき揚げそば
2人分
材料：
そば(乾麺) 200g

■かき揚げ
玉ねぎ(くし切り) 100g
にんじん(千切り) 40g
三つ葉 20g
薄力粉 大さじ2
サラダ油 適量
■衣
薄力粉 大さじ2
片栗粉 大さじ1
水 大さじ3

■つゆ
だし汁 600ml
みりん 大さじ2
しょうゆ 大さじ3

長ねぎ(小口切り) 適量

作り方：
1.ボウルに玉ねぎ、にんじん、三つ葉を加え、薄力粉大さじ2を全体にまぶす。

2.別のボウルに衣の材料を全て加えてさっくりと混ぜ、(1)に加えてサッと混ぜ合わせる。

3.フライパンにサラダ油を1cmほど熱し、中火にかける。(2)を4等分して円形に広げる。2〜3分こんがりと焼いたら裏返し、もう片面も色付いたら取り出す。

4.つゆを作る。鍋にだし汁を入れて火にかけ、沸騰したらみりん、しょうゆを加えてひと煮立ちさせる。

5.別の鍋に湯を沸かし、そばを袋の表記時間通り茹でて流水で洗い、しっかり水気を切る。

6.器にそばを盛り、つゆをかける。かき揚げ、長ねぎをのせたら、完成！

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(English Recipe)

Chicken Nanban Soba
Servings: 2

INGREDIENTS
200 grams uncooked soba noodles

Soup
1 teaspoon vegetable oil
200 grams chicken thighs, roughly chopped
½ green onion, white part only, roughly chopped, plus green part, thinly sliced, for garnish
2 tablespoons mirin
3 tablespoons soy sauce
600 milliliters dashi stock

PREPARATION
Cook the soba noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Make the soup: Heat the oil in a large pan over medium heat. Add the chicken and green onion, and cook for about 5 minutes, until browned.
Add the mirin, soy sauce, and dashi stock, and bring to a boil. Boil for 1 minute, then remove from the heat.
Add the noodles to serving bowls. Ladle in the broth and top with the chicken and green onion. Garnish with thinly sliced green onion.
Enjoy!

Non-Fried Kakiage Soba
Servings: 2

INGREDIENTS
200 grams uncooked soba noodles

Batter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 tablespoons water

Kakiage
100 grams white onion, thinly sliced
40 grams carrot, sliced into matchsticks
20 grams Japanese parsley, roughly chopped
2 tablespoons all-purpose flour
Vegetable oil, for frying

Soup
600 milliliters dashi stock
2 tablespoons mirin
3 tablespoons soy sauce

Thinly sliced green onions, for garnish

PREPARATION
Cook the soba noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Make the batter: In a medium bowl, combine the flour, cornstarch, and water, and whisk to combine.
Make the kakiage: Add the onion, carrot, and Japanese parsley to a shallow dish. Sprinkle the flour over the vegetables and toss to coat.
Pour the batter over the vegetables and mix until well coated.
Heat the oil in a large pan until it reaches 350°F (180˚C). Spoon the kakiage into the hot oil in 2 bunches and fry, flipping once, for about 3 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
Make the soup: In a small pan over high heat, combine the dashi stock, mirin, and soy sauce. Bring to a boil and cook for 2 minutes, then remove from the heat.
Add the noodles to serving bowls. Ladle in the broth and top with the kakiage and thinly sliced green onion.
Enjoy!