パスタ（味噌ラーメン風パスタ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
サラダ（キャベツの鰹節マヨネーズサラダ）｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- キャベツ : 1/4玉(300g～400g)
- (A)マヨネーズ : 大さじ4
- (A)砂糖 : 大さじ1/2
- (A)すりごま : 大さじ1
- (A)塩昆布 : 8g
- (A)めんつゆ(3倍濃縮) : 大さじ1
- (A)鰹節 : 1袋(2g ～4g)
- (A)柚子胡椒 : 3㎝(小さじ1/2)
- (A)ブラックペッパー : 適量
- (A)ごま油 : 大さじ1/2
Time required
10minutes
Procedure
-
1)
キャベツを切る
01:52
Cut off the core of the cabbage and divide it into 3 equal parts and shred.
Place the cut cabbage in a colander, wash well with water, and drain well. -
2)
タレを作る
03:24
Put (A) in a large bowl and mix well.
-
3)
Mix and serve on a plate
05:18
Add 1 to the bowl from 2 and mix.
Arrange on a plate and complete.
Point
・If you don't like yuzu pepper, you can omit it.
・Be sure to drain the cabbage well so that the flavor sticks well.
・By combining the inosinic acid contained in the mentsuyu and bonito flakes with the glutamic acid contained in the salted kelp, the synergistic effect of umami will work and make it delicious.
・By mixing the sauce well before adding the cabbage, the moisture content of the cabbage will be suppressed and the sauce will be easier to mix.
・To keep the crunchiness of the cabbage, mix with the sauce just before eating.
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