蒸しパン（米粉の蒸しパン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 5minutes
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漬物（きゅうりの醤油漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- きゅうり : 3本
- ニンニク : 適量
- 生姜 : 適量
- 大葉 : 2枚
- 唐辛子 : 1本
- 醤油 : 40g
- 砂糖 : 2.2g
- (A)ごま油 : 小さじ1～大さじ1
- (A)ごま : 適量
- (A)糸唐辛子 : 適量
Time required
10minutes
Procedure
-
1)
材料の下準備をする
00:53
Wash the cucumbers and wipe off the moisture.
Cut off the ends, cut in half, beat with a rolling pin and put in a plastic bag.
Peel the garlic cloves, cut into strips and add to a plastic bag.
Wash the ginger with water, cut it into strips with the skin on, and put it in a plastic bag.
Cut off the perilla stalks, shred them and put them in a plastic bag.
Remove the chili seeds, cut into rounds and add to a plastic bag. -
2)
make pickled sauce
03:53
Weigh 1.
Measure sugar and soy sauce and add to 1. -
3)
漬ける
05:17
2を揉み込む。
ポリ袋の空気を抜き、口を閉じる。
冷蔵庫で1日漬ける。 -
4)
仕上げる
06:18
3をお皿に盛り、(A)をかけて完成。
Point
・Can be stored in the refrigerator for 5 days.
・You can also use commercially available sliced chili peppers.
・Sugar should be used at 0.5% of the ingredients.
・By adding sugar, richness and umami can be obtained.
・It is good to use soy sauce at 0.09-0.12% of the ingredients.
・If you turn it over several times or put a weight on it while pickling, the unevenness will disappear.
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