グリルチキン（手羽元の塩レモングリルチキン）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 45minutes
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小松菜とじゃこのふりかけ｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Komatsuna : 1 bundle
- dried young sardines : 30g
- salt : 1/4 teaspoon
- ginger : 1 piece
- Sesame oil : moderate amount
- 醤油 : 少々
- いりごま : 適量
Time required
15minutes
Procedure
-
1)
cut komatsuna
01:25
Cut the komatsuna into 1 cm wide pieces.
Put it in a bowl while loosening only the part near the root and wash away the dirt. -
2)
Rub the komatsuna with salt
02:46
Put 1 and salt in a bag and rub the salt.
-
3)
stir fry
04:30
Put 2 in a frying pan without turning on the heat and dry roast.
When the komatsuna is cooked, add sesame oil and dried young sardines and fry. -
4)
finish
06:02
Add the grated ginger and turn off the heat.
Add soy sauce and mix.
Finish by adding roasted sesame while twisting it by hand.
Point
・Because it is difficult to clean komatsuna before cutting, it is best to wash it after cutting it.
・You can also freeze the Komatsuna by tying the mouth of the bag while rubbing it with salt.
・Do not throw away the water that comes out when you rub the salt because it contains vitamins, minerals, and umami.
・If you stir-fry in a frying pan with hot oil, the water from the komatsuna will splatter, which is dangerous, so add the komatsuna without turning on the heat.
・You can adjust the heat of the Komatsuna to your liking.
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