オニオンポーク｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 45minutes
漬物（新玉ねぎの梅大葉漬け）｜ちゃらりんこクックさんのレシピ書き起こし
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- チャンネル登録者数
- 20.0万人
- 再生回数
- 4,952.4万回
- 動画数
- 831本
材料
- 新玉ねぎ : 300～360g
- 大葉 : 20枚
- 梅干し : 3粒
- (A) Vinegar : 大さじ1
- (A) Mirin : 大さじ1
- (A) Soy sauce : 大さじ1
- (A) sugar : 2 teaspoons
- (A) Sesame oil : 小さじ2
- (A) lemon juice : 少々
- おかか : 5g
- 炒りごま : 適量
所要時間
15分
手順
-
1)
cut material
00:44
Peel the onion skin and cut off the tip.
Remove the core and slice thinly.
Lightly soak in water to drain.
Finely chop the perilla.
Wrap with kitchen paper and wipe off the water.
Remove the umeboshi seeds and beat the ume flesh. -
2)
make pickled sauce
04:06
(A), Mix the plum meat of 1.
-
3)
pickle
05:56
Put half of the new onion, bonito flakes, and perilla in a bowl and mix.
Soak in the refrigerator for about 2 hours.
Serve on a plate and finish with the remaining perilla and roasted sesame.
Point
・Use simmered mirin. Heat it in the microwave for about 40 seconds to boil it down.
・Cut the onion along the grain to make it more crunchy.
・If you don't like the spiciness of onions, run them under running water for a few minutes.
・Use lemon juice squeezed from 1/12 of a lemon.
・Can be stored in a container for up to 5 days in the refrigerator.
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