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和え物（キャベツのツナポン酢和え）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 1/4 (400g)
塩 : 2つまみ
砂糖 : 2つまみ
(A) Ponzu sauce : 大さじ2
(A) Canned tuna : 1缶
(A)マヨネーズ : 大さじ3
すりごま : 適量

Time required

15minutes

Procedure

1) make preparations 00:21
Cut off the core of the cabbage.
Remove the leaves into 3 equal parts, wash under running water, and cut into thin slices of 5 mm width.
Place the chopped cabbage in a large heatproof bowl.
2) heat up 02:10
Add salt and sugar to 1 and mix.
Cover the bowl with plastic wrap and heat in the microwave at 600W for 5 minutes.
3) make sauce 02:00
Put (A) and canned tuna together with the oil in a large bowl and mix.
4) 仕上げる 04:33
2をザルにあげて水気を切り、5分おいて粗熱をとる。
3のボウルの中に、キャベツを加え、全体を混ぜ合わせる。
お皿に盛り、すりごまを振りかけて完成。

Point

・Because dirt and insects may enter the outer part of the cabbage leaves, wash them thoroughly with running water.
・Cabbage leaves are easier to cut if you flatten them with your hands before cutting.
・By adding salt and sugar to the cabbage, the moisture will be removed due to the effect of osmotic pressure, and the taste will become familiar.
・When you find the thick part of the core of the cabbage when you mix the salt and sugar into the cabbage, break it into a size that is easy to eat.
・When mixing the sauce in step 3, mix it well so that it emulsifies so that it can easily get entangled with the ingredients.
・If you like, you can top with chopped seaweed at the end.