マグロのたたき｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
Aemono (Kogomi Sesame Dressing)｜Transcription of the recipe by Chef Shitara's Cooking Dojo
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Ingredients
- Rubbish : 100g
- (A)すり胡麻 : 大さじ6
- (A)砂糖 : 大さじ2
- (A)醤油 : 大さじ2
- (A)味の素 : 少々
- (A) Sesame oil : 小さじ1/4
Time required
10minutes
Procedure
-
1)
boil hot water
00:22
Add water to the pot and heat to a boil.
-
2)
こごみの下処理をする
00:38
こごみを流水で洗う。
水をかえて、2～3回行う。
こごみの茎の根本を切り落とす。 -
3)
胡麻和えの衣をつくる
02:22
ボウルに(A)を混ぜ合わせる。
-
4)
こごみの茹でる
03:36
1に、2を加え強火で2分～2分30秒茹でる。
ザルにあげ、氷水で冷やす。 -
5)
和える
04:18
4の水分をしっかりときる。
ボウルで、3と混ぜ合わせる。
お皿に盛って完成。
Point
・The sesame seeds can be white or black.
・If you don't like Ajinomoto, you don't have to add it.
・Because there is dust on the garbage, wash it thoroughly with running water.
・Boiled octopus waste can be quickly cooled in ice water to give it a beautiful color.
・In step 5, it will be delicious if you remove the water from the crumbs.
・Adjust the amount to be mixed as the basics are to be mixed just before eating.
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