出汁漬け（オクラとミニトマトの出汁漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
和え物（きゅうりの梅和え）｜ 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
- Cucumber : Two
- 梅干し : 2個
- (A) white sesame : 大さじ1
- (A) Sesame oil : 大さじ1
- (A) Salted kelp : ひとつまみ
- (A) dried bonito : ひとつまみ
- (A) Soy sauce : 小さじ1/2
Time required
10minutes
Procedure
-
1)
prepare the cucumber
00:18
Cut off both ends of the cucumber and cut diagonally into 5mm widths.
put in a bowl. -
2)
Preparing for Umeboshi
00:53
Finely chop the umeboshi, removing the seeds.
put in a bowl. -
3)
mix
01:24
Add (A) to the bowl containing the ingredients and mix.
-
4)
盛り付ける
01:46
お皿に3を盛って完成。
Point
・The amount is for two people.
・Use your favorite umeboshi.
・Ideal for snacks.
・Because it can be made in a short time, it is the perfect recipe when you want another dish.
・It is best to choose cucumbers that have a uniform thickness from end to end, are shiny, and have a deep green color.
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