アヒージョ（コンビーフアヒージョ）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 10minutes
#Vegetable dishes
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和え物（大根とツナのマヨネーズ和え）｜ けんますクッキングさんのレシピ書き起こし
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- チャンネル登録者数
- 54.6万人
- 再生回数
- 1.1億回
- 動画数
- 1,360本
材料
- Japanese white radish : 1/2
- きゅうり : 1本
- ハム : 4枚
- カニカマ : 1パック(110g)
- ツナ缶 : 1缶
- 塩 : 適量
- (A)マヨネーズ : 適量
- (A)ブラックペッパー : 適量
- white sesame : 適量
- Mustard : 適量
所要時間
10分
手順
-
1)
make preparations
00:53
Cut the radish into thirds and peel off the skin.
Cut the daikon radish skin into strips that are thicker than a match stick.
Cut the radish into pieces the same size as the skin.
Cut the cucumber in half lengthwise, then thinly slice diagonally.
Place the cut daikon radish and cucumber in a large bowl, add salt and rub.
Cut the ham into the same size as the radish.
Crab sticks are loosened to a size that is easy to eat.
Drain the oil from the canned tuna. -
2)
put ingredients together
06:44
Squeeze the daikon radish and cucumber little by little with your hands to drain and place them in a large bowl.
Add tuna, ham, crab sticks, (A) and mix the whole.
Add white sesame and mustard to taste and complete.
Point
・When peeling the daikon radish, peel it thickly along the streaks near the skin for a better texture.
・By using daikon radish skin, the texture is improved.
・If you have radish leaves, cut them finely and add them.
・By arranging all the ingredients in the same size, it will be easier for the taste to get involved.
・Add the seasonings while tasting, and adjust until the taste is to your liking.
・ After completion, it can be stored in the refrigerator for 2 to 3 days.
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