マリネ（シーフードマリネ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
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和え物（白菜の塩昆布和え）｜けんますクッキングさんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 400g
- (A) Salted kelp : 15g
- (A) Chicken bone soup stock (granules) : 小さじ2
- (A) Sesame oil : 大さじ2
- (A) White sesame seeds : 大さじ2
Time required
15minutes
Procedure
-
1)
cut chinese cabbage
01:05
Cut off the core of the Chinese cabbage and wash it well.
Wipe off moisture with kitchen paper.
Cut the stems into 5mm pieces.
Cut the leaves into bite-sized pieces. -
2)
soften
02:38
Place in a plastic bag, add (A), and shake to mix.
Finished on a plate.
Point
・After washing the Chinese cabbage, wipe off the water so that the taste does not become diluted.
・Chinese cabbage has a lot of water content, so when you rub it, the water will come out easily.
・As time passes, the salt content of the seasoning will release water and the texture of the raw Chinese cabbage will be lost, so it is best to eat it as soon as possible after making it.
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