Donut | Transcription of recipe by syun cooking
syun cooking Time required : 30minutes
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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)
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)
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)
Prepare crab sticks
02:50
Tear the crab sticks into easy-to-eat sizes.
-
4)
ソースをつくる
03:47
容器に(A)を入れ、混ぜ合わせる。
-
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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