近くの薬局で新しい焼きそばを見つけました。
I found a new yakisoba at a nearby pharmacy.
北海道塩バター焼きそばです。
It’s Hokkaido salt butter yakisoba.
最強メニューと書かれています。
It says it’s the best menu.
昔の大ヒット作の復刻版のようです。
It seems to be a reprint of an old hit.
これは楽しみです。
I’m looking forward to it.
目次
作ります Let’s make it.
蓋を開けます。
Open the lid.
小袋が3つ入っています。
There are three small bags inside.
かやく、麺ほぐし香味油、仕上げシーズニングです。
It’s instant ingredients, noodle loosening flavor oil, and finishing seasoning.
かやくを入れます。
Add the instant ingredients.
お湯を入れて３分。お湯を捨てます。
Add hot water and leave for 3 minutes. Discard the hot water.
香味油を入れます。フタの上で温めておいた方がよかったかもしれません。
Add the flavor oil. It might have been better to warm it on the lid.
混ぜます。いいにおい。
Mix. Smells good.
仕上げシーズニングを入れます。
Add the finishing seasoning.
混ぜて完成です。
Mix and it’s done.
食べます Let’s eat it.
匂いとてもいい匂いです。
It smells great.
匂いからしておいしそう。
It smells delicious.
実際の味はこれもまたおいしいです。
It actually tastes good too.
バターの感じとコショウのピリッとした感じが印象的です。
The taste of the butter and the tang of the pepper are impressive.
ホタテの感じはちょっとよくわかりませんが、
全体的においしいです。
I’m not sure what the scallops taste like, but overall it’s delicious.
海鮮的な感じはするので海鮮風の塩焼きそばという感じです。
It has a seafood taste so it feels like seafood-style salt-fried noodles.
麺の多さも脂っこさもそんなに気にせずに食べきることができました。
I was able to finish it without worrying too much about the amount of noodles or the greasiness.
いつもはあまりいらないかやくですが、もう少し欲しい気がしました。
I don’t usually need much of this instant ingredient, but in this case I felt like I needed a little more.
コンビニなどに売っているそのまんまキャベツを半量いれたら
また違った味わいになっておいしいかもしれません。
If I added half the amount of fresh cabbage that you can buy at convenience stores, it might have a different flavor and be delicious.
こんど試してみたいと思います。
I’d like to try it next time.
※下の商品説明は12食入りなのできをつけてください。
*Please note that the product description below contains 12 servings.
Memo: How to make butter
I think butter is essential to the cuisine of every country.
Just adding butter can add richness and saltiness.
If you don’t have butter at home, you’re in a pinch.
For times like these, I’ll look up how to make it.
Shaking the cream
Making butter is surprisingly easy.
Shake the cream.
Put the cream in a container with a lid and shake it.
The shaking time depends on the amount of cream you put in.
Shake as hard as you can.
Continue shaking until it forms a lump, and it’s almost done.
What’s left after removing the water from the container is butter.
Since it’s homemade, you should eat it within 2-3 days.
Why cream?
Whipped cream is often used.
The reason is that it has a high milk fat content.
There are many types of cream and milk fat.
When making butter, it’s important to choose cream with a milk fat content of 40% or more.
Can’t you make it with milk?
Yes, you can.
However, there are conditions.
Only milk that has not been homogenized can be made into butter.
Regular milk is homogenized to break down the milk fat.
By nature, the water and oil in milk do not separate, but homogenization makes them more stable.
When making butter, you need to use milk that has not had the milk fat broken down into small pieces.
When making butter from milk, use non-homogenized milk.
