うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
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漬け物（塩にんにくきゅうり漬け）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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- Number of Subscribers
- 517.0万人
- Number of View
- 18.6億回
- Number of Videos
- 2,600本
Ingredients
- きゅうり : 3本(330g)
- にんにく : 3片(15g)
- (A)塩 : 2つまみ
- (A)鶏がらスープの素 : 大さじ1
- (A)黒コショウ : 適量
- (A)ごま油 : 大さじ1
- 水 : 大さじ4
Time required
10minutes
Procedure
-
1)
下準備をする
03:13
Peel and crush the garlic cloves and put them in a plastic bag.
Remove the stalk from the cucumber and cut it into small chunks. -
2)
味付けをする
05:18
Add (A) to 1, knead once, and add water.
After rubbing it well, remove the air, tie the mouth and put it in the refrigerator for 2 to 3 hours. -
3)
容器に移して仕上げる
08:25
Remove 2 from the refrigerator, transfer to a container and sprinkle with black pepper to complete.
Point
・A little salt is 0.5g, and a pinch is 1g.
・Inosinic acid and glutamic acid are well-balanced umami ingredients in chicken stock soup base.
・Add a lot of black pepper to taste.
・Knead the cucumbers once before adding water in order to spread the seasoning evenly on the cucumbers.
・It's delicious even if you add Japanese pepper to change the taste.
・Time required for marinating in the refrigerator is not included.
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