カレー炒め（じゃがいもカレー炒め）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 20minutes
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Aemono (tuna and cucumber with aemono)｜Chararinko Cook's recipe transcript
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Ingredients
- Cucumber : 3
- dashi pack : 1 packet
- seasoned ponzu sauce : 2 tablespoons
- canned tuna : 1 can
- Sesame oil : 1/3 teaspoon
- pepper : a little
Time required
10minutes
Procedure
-
1)
prepare the cucumber
00:04
Cut off both ends of the cucumber.
Cut the cucumber in half lengthwise, remove the seeds with a spoon, and cut diagonally into 2 mm wide strips.
Add the cucumber to the storage bag, add the contents of the dashi pack, and rub it in.
Chill in the refrigerator for 5 minutes. -
2)
mix the ingredients
02:57
Add 1 to a colander and drain.
Add the canned tuna, seasoned ponzu sauce, and sesame oil to the drained 1 and mix.
Sprinkle with pepper and transfer to a storage container to complete.
Point
Use the removed cucumber seeds for egg soup.
・Recommended when you want to consume a large amount of cucumbers.
・Don't throw away the oil from the canned tuna, add it to the cucumbers.
・If there is a lot of sesame oil, it will not be delicious, so less is fine.
・It is delicious when eaten with cold tofu.
・It can be stored in an airtight container at refrigerated storage (5°C) for up to 5 days.
・It's also delicious with rice, sandwiches, somen noodles, and cold noodles.
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