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20minutes
Finely chop the spring onion and cucumber and transfer to a bowl.
Put the mimiga and (A) in a frying pan and add enough water to cover the mimiga and heat it.
When it boils, reduce the heat to low, cover and steam for 10 minutes.
Drain in a colander and add to 1 bowl.
Add (B) to the bowl and mix to complete.
・Cucumbers can be cut using a slicer.
・When you add sake, the odor disappears and it becomes soft.
・If you like the hard texture of mimiga, you can omit step 2, but steaming it will make it softer.
・If you don't like the taste of the umami seasoning, add 1 teaspoon of chicken stock and remove the salt.
・ Oyster sauce is enough for a secret ingredient.
・If you like, you can add roasted sesame or sprinkle lemon juice over it.
・Can be stored in the refrigerator for 2 days.
・It is recommended to eat it slightly chilled.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
Tenu Kitchen Time required : 10minutes
ホッとケーキさん。 Time required : 25minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
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