出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 10minutes
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和え物（白菜のマヨネーズゴマ和え）｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 1/4 strain (400g)
- (A) Mayonnaise : 大さじ3
- (A) ground sesame : 大さじ1
- (A) shavings : 大さじ1
- (A) Japanese-style dashi granules : 大さじ1/2
- (A) Sesame oil : 大さじ1/2
- (A) sugar : 大さじ1/2
- (A) grated garlic : 1/2片
- (A) lemon juice : 1/8個(小さじ1)
- ブラックペッパー : 適量
Time required
5minutes
Procedure
-
1)
make sauce
01:28
Put (A) in a large bowl and mix.
-
2)
cut chinese cabbage
06:35
Cut Chinese cabbage into 1.5 cm width.
-
3)
soften
07:21
Add 2 to the bowl of 1 and mix the whole.
Arrange on a plate and sprinkle with black pepper to finish.
Point
・Grated garlic can be substituted with a tube type of about 3 cm.
・Grated sesame and lemon can be omitted.
・If you don't have shavings powder, put 4g of dried bonito in a heat-resistant dish, heat it in a 600W microwave oven for 50 seconds without wrapping it, and knead it by hand to make it finer.
・Because the Chinese cabbage releases water and dilutes the taste, it is better to mix the Chinese cabbage and the sauce just before eating.
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