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サラダ（白菜のツナマヨネーズサラダ）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Chinese cabbage : 1/4 piece
Japanese style dashi pack : 1 packet
(A)三温糖 : 大さじ1
(A)ツナ缶 : 1缶(70g)
(A)塩コショウ : 少々
(A)すりごま : 1 tablespoon
(A)マヨネーズ : 大さじ4
(A)レモン汁 : 小さじ1/2

Time required

10minutes

Procedure

1) Prepare Chinese cabbage 00:43
Cut off the core of the Chinese cabbage, soak the whole cabbage in water, wrap it in plastic wrap and put it on a heatproof plate.
Heat in a 600W microwave for 5-6 minutes and cool under running water.
Finely chop the core and cut the leaves into slightly larger pieces.
Squeeze out the water and transfer to a bowl.
2) 調味料を加える 03:50
Add the Japanese-style dashi pack from the bag to 1 and (A) and mix well to complete.

Point

・The Chinese cabbage is not completely cooked, and it is delicious when it is half raw.
・If Chinese cabbage is cut perpendicular to the fiber, it will be soft and sweet with a good texture.
・You can use 2 teaspoons of Japanese-style dashi granules instead of the Japanese-style dashi pack.
・You can use sugar instead of brown sugar.
・Add oil to canned tuna.
・In step 2, adjust the amount of salt and pepper to your liking.
・It can be stored in an airtight container in the refrigerator for about 3 days, but it is better to eat it as soon as possible because water will come out.
・You can put it in bread or mix it with pasta.