長尾中華そば@青森・青森市のお取り寄せラーメン【その2】

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東北＆飲食＆ラーメンネタ

【その1】の続き。

同封されていた「長尾中華そば　おいしい麺のゆで方」より引用。

1大きめの鍋にお湯を沸かす。　2同時進行で、スープを温める。（沸騰させないように）　3麺をほぐし茹でる。細麺は、沸騰したお湯に麺を入れて20～30秒。手打ち麺は、2～3分くらい、お好みの固さに茹でてください。　4茹で上がったら、お湯を切り、スープを入れた丼に入れ、具をのせて出来上がりです。

さっそく中華そば「あっさり」を食すべく、調理スタート！

←住吉家最大の鍋でお湯を沸かし、細麺を投入。

←あーあ湯の量少なかったか・・・再沸騰を待つ。

←おお～いい感じにゆであがってきた～。写真撮ってる間に30秒が経過。

←ザルでお湯を切る。ここからは手早く処理だ！

←同時進行で、どんぶりに入れて温めていたスープ。どんぶりは、あっさりに合わせ「白」を選択。

←麺を投入し、スープになじませる。

←素早く具材を盛りつける。「盛りつけは美しく」とよく母親に言われていたことを何故か思い出す（笑）。

←完成～！　キリン一番絞りと一緒にいただきま～す。

←うおっ、やはり脂がまったくないスープ。一口すすると、煮干しがじわ～と効いてくる。あっさりながら、滋味深い味。

←食べ進めると、このネギがポイントなのがわかる。あっさりの中の味わいを引き出してくれるのだ。

←住吉的には、薬味の代わりもするのがこれ。飲んでプハ～、口サッパ～、でまた麺をすする。んまいっ。

中華そば「あっさり」結論

  • 毎日食べられる優しいお味。今話題の（一部漫画雑誌「ビックコミックスペリオール」の「ラーメン発見伝」だけだが）青森魚干しラーメンが堪能できるぞ。
  • 二日目に食べたところ、最大の特徴「煮干しの香り」が著しく減少。到着したらすぐ調理して食すべし。

次回予告【津軽ラーメン新潮流「こく煮干」の正体とは？】

156件のコメント

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