mon.
F−１クッキング第２弾目は、「F−１うどん鍋」だ。
調理時間は名前の通り、目が眼窩から抜け出るほど早い。
調理方法も非常に簡単。
白菜とエノキとほうれん草を、洗って鍋に投げ込む。
肉などがあれば、初心者は入れたがるが、F−１クッキングの上級者は、
肉を解凍する時間がもったいないので、心の中で解凍して、心の中で食べている気になればそれで良し。
うどんも凍ったままのを野菜の上に乗っけて、あとは自然の摂理に任せる。
野菜とうどんがちょうど良く茹で上がるまでの間に、メールをチェックする。
しばらくメールをチェックして、そろそろ料理のことを忘れかけた時に、水が溢れ出る音がして、やばいなと思ったらチェックしにいく。
料理のプロは料理などに気をとられないのだ！
肝心の味付けは、ヤマサのさっぱりまろやか昆布ぽん酢だ。
お味のほうは、おいしいとまずいの狭間の絶妙なバランスを保っている。
この域に達するのに１０年はかかるが、料理の初心者達は是非頑張って精進し続けてほしい。
My second sequel to F-1 cooking is the "F-1 Udon-nabe" (Udon hotpot).
As the name implies, it can be cooked in an eye-popping speed.
And of course, it is very easy to cook; here's the recipe.
First, wash chinese leaves, spinach and enokidake (Japanese mushroom) and throw them all in the hotpot.
Those who are still at an early stage of cooking lives (whom I would humbly like to call "the beginners"),
tend to take the unnecessary effort to defrost some meat to put them in the hotpot.
However, the F-1 cooking experts, such as myself, simply forgo this option (i.e. just go without the meat),
as the speed is everything when it comes to F-1 cooking.
After the vegeables, put the udon nooodles on top of the pile of vetables and leave the rest to the rule of nature.
While waiting for the vetables and the udon to get boiled, check your email.
When you have nearly forgotten about the hotpot and start to hear sizzling sound of overflowing water, go to check what's happeing.
I say, the real cooking professionals don't care about cooking.
As for the seasoning, use the ponzu sauce (which is a sour lemon flavourish sauce).
And the taste? Well, it is indescribable.
To reach this stage, it takes about ten years, but don't ever give up, keep working hard.
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