Salad (Okra and Cucumber Vinegared Miso Salad) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 15minutes
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酢の物（切り昆布の酢の物）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- Blanched kelp : about 200g
- 冷水 : 適量
- (A) Vinegar : 大さじ2
- (A) Sugar : 大さじ1
- (A) Soy sauce : 大さじ1
- (A) bean sauce : 小さじ1/2
- (A) Oyster sauce : 小さじ1/2
- レモン汁 : 小さじ1
- ごま油 : 大さじ1/2
- いりごま : 大さじ1.5
Time required
10minutes
Procedure
-
1)
wash the kombu
01:34
Wash the cut kombu in cold water and drain.
-
2)
mix
02:21
Put (A) in a bowl and mix.
Add lemon juice and sesame oil and mix.
Add 1 and mix well.
Add sesame seeds and mix well.
Cover with plastic wrap and place in the refrigerator for 5 hours to half a day.
Finished on a plate.
Point
・Washing cut kombu with cold water brings out the color and makes it more chewy.
・The cut kelp can be replaced with stem seaweed.
・Can be stored in a container for up to 5 days in the refrigerator.
・Make sure it is hot water. Blanch if fresh.
・You can eat it on top of tofu or rice.
・By mixing well with the seasoning, the kelp will become sticky and delicious.
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