煮物（鶏もも肉とナスの味噌煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
カルパッチョ（鮮魚のカルパッチョ）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- strip of fresh fish : 200g
- 塩 : 約3g
- ミニトマト : 2個
- 大葉 : 適量
- broccoli sprouts : 適量
- (A) Olive oil : 大さじ1と1/2
- (A) Vinegar : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) grated ginger : 小さじ1/2
- (A) salt and pepper : 適量
Time required
30minutes
Procedure
-
1)
prepare the material
20:22
Lightly sprinkle salt on both sides of the strip of fresh fish.
Place on kitchen paper and place in refrigerator for 20 minutes.
Cut mini tomatoes into 8 equal parts.
Cut off the stalks from the shiso leaves, shred them, and lightly soak them in water. -
2)
ドレッシングを作る
01:10
Put (A) in a bowl and mix well.
Add mini tomatoes and mix. -
3)
鮮魚の短冊を切る
01:36
冷蔵庫から出した鮮魚の短冊の表面の水分をキッチンペーパーで拭き取る。
同じ大きさになるように刺身大に切る。 -
4)
Serve
02:45
Place 3 on a plate, top with perilla and broccoli sprouts, and finish with 2.
Point
・Use your favorite fish for the strip of fresh fish.
・By sprinkling salt on the strips of fresh fish, excess water will come out from the surface and bring out the umami.
・Use your favorite vegetables such as green onions and sprouts.
・When cutting sashimi, cut it to the same thickness and raise the knife when you finish cutting.
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