關於 egg seafood boil sauce recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

#ASMR、#relax、#ramen

I cooked ramen and uploaded last year, and of course this year I try to cook ramen again.
In this video I used chicken breast so, the ramen I made is very healthy :)

In my channel, I'm going to make Japanese cuisine by using Japanese Dashi.
I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Chapters & Ingredients
0:00 1. Make seafood stock
- Kombu 20g
- Bonito flakes 20g
- Dried flying fish 30g
- Dried sardine 20g
- Dried Scallops 50g

2:12 2. Make chicken char siu
- Maitake mush room 80g
- Chicken breast 250g
- Salt 2g
- Sugar 2g
- Bay leaf 1 piece

5:02 3. Make seafood stock
- Sake 100ml
- Sweet rice wine 30ml
- White soy sauce 10ml
- Salt 40g

9:02 4. Make chicken stock
- Onion 1 bulb
- Garlic 1 bulb
- Ginger 50g
- Chicken bones 3 birds
- Kombu 10g

12:27 5. Make chicken oil
- Chicken skin 150g
- Japanese leek 50g

14:20 6. Make boiled eggs
- Egg 3

15:13 7. Slice a boiled chicken
16:26 8. Boil noodles
17:36 9. Final touch

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

For this video, we went back to Neo’s Kitchen to cook up and destroy a 5KG Collagen Seafood Noodles Challenge! CHU provided us with their Premium Chicken Collagen Soup packs for us to use as the gravy base. These Premium Collagen Soup packs are available at FairPrice Finest island-wide!

We veered from a more traditional Chinese-style seafood noodles by boiling all the noodles, meat and vegetables into the soup, similar to a hotpot. The alternate way would be to cook the meat and vegetables first, cooking the noodles separately (including a frying step), preparing the soup base and then combining them all together.

Thanks to CHU’s Collagen Soup, the soup base was a simple affair of emptying the contents of the pack into a pot. Then, we cooked all the ingredients one after another, which were: marinated pork loin, squid, shrimp, grouper, clay-pot noodles, fish cakes, crab sticks and bok choy. After seasoning to taste with oyster sauce and soy sauce, we topped the Seafood Noodles with an egg mixture that comprised of eggs boiled in the Collagen Soup. Finally, we plated the massive dish onto our giant plate and garnished with fried onions and spring onions. The result was a beautiful 5KG plate of Chicken Collagen Seafood Noodles!

The Collagen Broth was rich and deeply flavoured, reminiscent of a concentrated chicken stock. Surprisingly, while it had a distinct flavour, it was not overpowering nor salty. Using this pre-made pack allowed us to skip the fairly tedious process of creating your own which can involve chicken stock, aromatics and seasonings that you boil for some time. The seafood added a noticeable element to the broth that elevated the richness of it even further. Ultimately, I thought it was close to restaurant-level Seafood Noodles.

This was such a simple dish to prepare and I thoroughly enjoyed my homemade Chicken Collagen Seafood Noodles. The possibilities of what you can make with the Premium Chicken Collagen Soup are endless due to the rich yet not overpowering nature of it, be it a hotpot base, risotto or mui fan. Find it at your nearest FairPrice Finest or order it online!

Get CHU’s Premium Chicken Collagen Soup at: http://www.FairPrice.com.sg
IG: @FinestFoodSG

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Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍

Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.

Simple yet delicious, typical kids' meal as well 😋

How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls

Tempura Sides:
https://youtu.be/-f4s8-5oHiQ
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Other Udon Dishes:
Kamaage Udon:
https://youtu.be/-f4s8-5oHiQ
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi - https://amzn.to/3ca6ypI
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍
https://amzn.to/3ca6ypI

レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
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