Yaki-jirushi (grilled green peppers) | Recipe transcription from Genki Mama Kitchen
Cheerful mom kitchen Time required : 10minutes
Salad (tuna, cucumber and seaweed salad)
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Ingredients
- canned boiled tuna : 1 can
- きゅうり : 1本
- 乾燥わかめ : 5g
- (A) Mayonnaise : 大さじ1と1/2
- (A) Sugar-free mentsuyu : 小さじ1
- (A) Umami seasoning : 少々
- 白炒りごま : 適量
Time required
15minutes
Procedure
-
1)
Rehydrate the dried seaweed
00:56
Put the dried seaweed in a container with water (not listed) and rehydrate.
-
2)
prepare the cucumber
01:05
Sprinkle salt (not listed) on the cucumbers and grind them.
Wash and cut into thin rounds. -
3)
mix
01:40
Drain 1 and put in a bowl.
Enter 2.
Drain the can of tuna boiled in water and add it.
Add (A) and mix. -
4)
盛り付ける
02:13
お皿に3を盛る。
白炒りごまを散らして完成。
Point
・Low sugar tuna, cucumber and seaweed salad recipe.
・The amount is for two people.
・Carbohydrate content per serving is 1.4g.
・In step 2, you can slice the cucumber into round slices using a slicer.
・At the end of step 3, taste and adjust the strength of each seasoning to your liking.
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