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長芋のにんにく醤油漬け｜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

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chinese yam : 400g
ニンニク : 2片
長ネギ : 適量
(A)酒 : 大さじ2
(A)みりん : 大さじ4
(B)鰹節 : 3g
(B)醤油 : 大さじ4と1/2
(B)味の素 : 6振り
鷹の爪(調味料用) : 適量
酢 : 大さじ1
鷹の爪(トッピング用) : 適量

Time required

15minutes

Procedure

1) prepare the vegetables 02:27
Cut the spring onion into small pieces.
Peel and crush the garlic clove.
Stick a fork in the yam and broil the roots and skin.
Cut the nagaimo in half lengthwise and cut into 1 cm wide pieces.
2) make pickled sauce 04:49
Put (A) in a pot, heat it, and boil it once to evaporate the alcohol.
Add (B) and boil once.
Add hawk's claws (for seasoning), garlic, and vinegar.
Take a rough fever.
3) pickle 07:18
Put the yam in a plastic bag.
Add 2, remove the air and tie the mouth.
Place in refrigerator for 3 hours to marinate.
4) 仕上げる 08:12
3をタッパーに移し、長ネギを散らす。
鷹の爪(トッピング用)を散らして完成。

Point

・Use the green part of the green onion.
・By removing the roots of the yam, you can eat it with the skin.
・When baking yam, put it in a frying pan and bake while rolling.
・Time does not include the time it takes to soak in the refrigerator for 3 hours.
・It will be more delicious if you pickle it overnight.
A useful recipe to remember.