Chara Rinko Time required : 15minutes
和え物(きゅうりと長芋の和え物)|食事処さくらさんのレシピ書き起こし
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Ingredients
- Cucumber : One
- 長芋 : 200g
- 大葉 : 5枚
- (A) Vinegar : 大さじ1と1/2
- (A) Shirodashi : 大さじ1/2
- (A) Light soy sauce : 小さじ1
- (A) sugar : 小さじ1
- (A) Salted kelp : 5g
Time required
15minutes
Procedure
-
1)
prepare the cucumber
00:51
Rub the cucumbers with salt (not listed), wash and drain.
Cut off the ends of the cucumbers, cut lengthwise into 5mm widths, then cut into 5mm widths to form sticks.
Cut horizontally into 5mm width and cut into squares.
put in a bowl. -
2)
Preparing perilla
02:42
Remove the roots of perilla.
Cut into cubes.
put in a bowl. -
3)
Prepare the yam
03:28
Scrub the Chinese yam with aluminum foil and wash off the sawdust and beard roots on the surface with running water.
Fix the yam and cut it into cubes in the same way as the cucumber.
Place in a plastic bag and beat finely with a jar or stick. -
4)
混ぜる
06:25
具材が入ったボウルに(A)を入れて混ぜる。
長芋を入れて混ぜる。 -
5)
盛り付ける
07:51
お皿に4を盛り付けて完成。
Point
・You can increase the amount of perilla if you like.
・If the yam root remains, the texture will be poor.
・In step 3, you don't have to rub until it becomes sticky.
・When cutting the yam, it is easier to cut if you push the yam from above so that the yam does not move.
・Eating it over rice, somen, or tofu makes it even more delicious.
・It will be more delicious if you mix wasabi just before eating.
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