2026.1.31
本格的なラーメンが気軽にできます
Enjoy authentic ramen-style broth with minimal effort.
"ねぎそば"の作り方
How to make Scallion Soba Noodles
シンプルな材料ながら、鶏ひき肉からしっかりと旨みのある出汁が出ます。スープは通常より少なめにし、塩分控えめに仕上げました。ねぎの甘味もほんのり感じるねぎラー油と、万能ねぎのフレッシュな香り、2種類のねぎの風味を楽しめる一品です。
Despite its simple ingredients, this dish produces a deeply savory broth from the ground chicken. The soup is served in a slightly smaller portion than usual and is finished with reduced salt. A hint of sweetness from the scallion chili oil combines with the fresh aroma of scallions, allowing you to enjoy two distinct scallion flavors in one dish.
材料（1人分）
- 鶏ももひき肉：30g
- 醤油：大さじ1と小さじ2
- みりん：大さじ1
- 水：200cc
- ラーメン用麺：1袋
- 万能ねぎ（小口切り）：適量
- ねぎラー油：適量（小さじ2が目安）
- 粗びき胡椒：適量
Ingredients (for 1 person)
- 30 g ground chicken thigh
- 1 Tbsp + 2 tsp soy sauce
- 1 Tbsp mirin
- 200 cc water
- 1 packet ramen noodles
- Sliced green onions (scallions), to taste
- Scallion chili oil, about 2 tsp (adjust to taste)
- Coarsely ground black pepper, to taste
作り方
- 鍋に水と鶏ももひき肉を入れ、混ぜてから加熱し、沸騰してアクが出たらアクを取り除き、みりんと醤油を入れる。
※（１）と同時に麺用のお湯を沸かし、表記時間どおりに茹でておく。 - 茹で上がって湯を切った麺を器に入れ、（１）のスープをかけ、万能ねぎ、ねぎラー油をのせる。お好みで粗びき胡椒をふる。
Instructions
- In a pot, combine water and ground chicken thigh, then heat while stirring. When the mixture comes to a boil and foam rises to the surface, skim off the foam. Add mirin and soy sauce. Note: At the same time as Step 1, bring water to a boil for the noodles and cook them according to the package instructions.
- Drain the noodles and place them in a serving bowl. Pour the soup from Step 1 over the noodles, then garnish with scallions and scallion chili oil. Finish with a sprinkling of coarsely ground black pepper, if desired.
TIPS
水と鶏ももひき肉を混ぜてから加熱すると、鶏肉がほぐれ、出汁が出やすいです。 アクを取り除いてから、調味料を入れましょう。
Mixing the water with the ground chicken thigh before heating allows the meat to break apart and releases the broth more easily. After skimming off any foam, add the seasonings.
講師
minokamo（みのかも）
料理家・写真家「長尾明子（ながおあきこ）」
現在の拠点は東京と祖母が暮らした岐阜の築100年以上の家。日本の地域食の調査・提案をライフワークとし、自治体などとの協働で特産品を生かした料理を数多く考案。フードスタイリング、雑誌等へのレシピや器づかいの提案、食を通じた世代間交流のイベントも開催。写真家としての活動のほか、書籍・記事の執筆、イラストも手がける。 著書は「つつむ料理 ～焼売/餃子/肉まん/おやき」（技術評論社）「みそ味じゃない みそレシピ」（池田書店）「粉100、水50でつくるすいとん」（技術評論社）「料理旅から、ただいま」（風土社）
Ms. minokamo
Akiko Nagao, Chef and Photographer
Ms. minokamo is currently based in Tokyo and a house built over a 100 years ago in Gifu where her grandmother lived. Researching and proposing regional foods of Japan is her lifework. She has devised numerous foods that take advantage of local specialties in collaboration with local governments and others. She also engages in food styling, proposing recipes and tableware for magazines and other publications, and holding events for intergenerational exchanges through food. In addition to her work as a photographer, she is also involved in writing and illustrating books and articles. Her recent publications include “Miso Aji Janai: Miso Recipes” (Ikeda Publishing), “Kona 100, Mizu 50 de Tsukuru Suiton” (Gijutsu-Hyoron) and “Ryoritabi kara, Tadaima” (Fudosha).
→minokamo Instagram