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サラダ(水菜と切り干し大根のサラダ)| 食事処さくらさんのレシピ書き起こし

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材料

  • mizuna : 1 bag
  • 切り干し大根 : 30g
  • カニカマ : 1パック
  • (A)マヨネーズ : 大さじ3
  • (A)白だし : 大さじ1/2
  • (A)すりごま : 大さじ2
  • (A)切り干し大根の戻し汁 : 大さじ2
  • (B)塩 : ひとつまみ
  • (B)砂糖 : ひとつまみ
  • sugar : 小さじ1/2

所要時間

20分

手順

  1. 1) Return the dried daikon radish 00:16

    Wash the dried daikon radish under running water to remove dirt.
    Place the dried daikon radish in a bowl, add 300 mL of water (not listed), and soak for about 5 minutes to rehydrate.
    Squeeze out the water and save the reconstituted juice.
    Cut the daikon radish into bite-size pieces.

  2. 2) cut mizuna 01:10

    Cut off the root of the mizuna and cut into chunks.
    Put the cut mizuna in a salad spinner and wash it under running water.
    Add enough water (not listed) to cover the mizuna, leave for 5-10 minutes to remove harshness, then drain with a salad spinner.

  3. 3) Prepare crab sticks 02:50

    Tear the crab sticks into easy-to-eat sizes.

  4. 4) ソースをつくる 03:47

    容器に(A)を入れ、混ぜ合わせる。

  5. 5) 仕上げる 05:24

    大きめのボウルに水菜を入れ、(B)を加えて合わせる。
    切り干し大根とカニカマをほぐしながら加え、混ぜ合わせる。
    4を回しかけ、全体を混ぜ合わせる。
    砂糖を加えて混ぜ合わせたら完成。

Point

・By removing the scum from the mizuna, the harshness and green smell are removed, making it easier to eat.
・Crab sticks can be cut with a fork to shorten the time.
・Because the kiriboshi radish reconstituted juice is full of umami and nutrition, and has a sweet taste, it can be used like mirin.

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