パスタ（鶏ひき肉とゴボウのパスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 25minutes
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瓜の酢味噌和え｜ 【田舎そば川原】料理・漬物さんのレシピ書き起こし
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Ingredients
- gourd : 1 (900g)
- 塩 : 小さじ1
- わかめ : 60g
- 酢 : 大さじ5
- 赤味噌 : 大さじ2
- 砂糖 : 大さじ2
Time required
15minutes
Procedure
-
1)
make preparations
00:09
Cut off both ends of the cucumber and cut into halves lengthwise.
Remove the seeds with a spoon and peel off the skin with a peeler.
Slice as thinly as possible.
Sprinkle with salt and lightly knead for 5 minutes.
After 5 minutes, use both hands to squeeze out the water. -
2)
Combine pumpkin and seasonings
02:01
Add red miso to vinegar and dissolve lightly.
Add sugar and mix.
Add the mixed seasoning to the melon from step 1 and let the melon absorb the seasoning. -
3)
finish
02:39
Add wakame seaweed to the melon from step 2 and chill in the refrigerator.
Completed by serving in a vessel.
Point
・Recipe for melon with vinegar and miso sauce that you can easily eat even when you don't have an appetite.
・If you buy melons at a supermarket, white melons are better.
・If you add too much salt, it will be difficult to blend the seasoning.
・Mix the seasonings first.
・To prevent the wakame from absorbing too much of the seasoning, combine the melon and the seasoning first.
・Wakame can be added when serving.
・The finished vinegared miso dressing can be stored in the refrigerator for about 3 to 4 days.
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