材料
クリームチーズ ２００ｇ
生クリーム ２００cc
砂糖 ７０ｇ
卵 ２個
薄力粉 大３
レモン汁 大１
ビスケット ８～１０枚
バター ４０ｇ
① ビスケットを砕き、溶かしバターを入れてよく混ぜる
② 型にビスケットを敷き詰める
③ クリームチーズを室温にし、よく練る（レンジでもやわらかくなります）
④ 砂糖を入れてよく混ぜ、卵、薄力粉、レモン汁、生クリームを入れて泡だて器でよく混ぜる
⑤ ビスケットを敷いた型に流し入れ、ガス抜きをする
⑥ １８０度のオーブンで４０～５０分焼く
ですが、甘さや型の大きさに合わせて量を加減してます。
Ingredients (Serves 2)
5 1/4 oz (150g) soba noodles ( dried)
1 chicken thigh
1 bunching onion ( or leek)
1/2 Tbsp vegetable oil
3cup noodle dipping sauce( men tyusu), diluted to taste
Grated wasabi, Japanese(sansho) pepper and roasted white sesame seeds, to taste
Instractions
1. Remove fat from chicken and cut into 2/5"(1cm) strips. Chop bunching onion into 2/5(1cm) wide rounds.
2. Add oil to a heated pan and saute chicken well on both sides. When chicken is cooked , add burncing onions and stir-fry.
3. When chicken and onions are lightly charted, Pour in diluted noodle sauce. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, occasionally removing surface foam.
4.
boil soba noodles, then rinse well. Chill in ice water and drain. Serve garnish ingredients on the soba.
Ingredients ( Serves 2)
2 serving soba noodles ( dried)
10 shiso( or basil or mint) leaves
1 bud Ja[ajese ginger ( myoga)
1/3 bunch spring onions ( or scallions)
1/2 pack daikon seed sprouts ( kaiware)
1 heaping Tbsp dried wakame seaweed
2 packs natto ( fermented soybeans)
2 soft-boiled eggs
4 Tbsp tempura crumbs ( ten kasu)
Grated ginger and soy sauce, to taste
Instraction
1. Mince shiso leaves and julienne Japanese ginger. chop bunching onion. Remove root ends of daikon seed sprouts and slice into thirds. reconstitute dried wakame seaweed.
2. Boil soba noodles.
3. Rinse noodles well to remove all excess starch.
4. Chill in ice water.
5. Drain well and serve in dishes.
6. Top with wakame, natto and soft- bioled egg. Finshi with soy sauce and remaining toppings and garnish with tempura crumbs.
