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Salad (sweet potato and burdock salad) | Transcript of restaurant Sakura's recipe

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

water : 1.5L
塩 : 大さじ1
さつまいも : 300g
ごぼう : 150g
(A) Mayonnaise : 大さじ3
(A) Parmesan cheese : 15g
(A) sugar : 小さじ1
(A) black pepper : 適量
(A) Consomme : 小さじ1
オリーブオイル : 適量

Time required

25minutes

Procedure

1) boil hot water 00:25
Put water in a pot, heat it up, bring the water to a boil, and add salt.
When it boils, reduce the heat to low.
2) make preparations 00:45
Cut off the tip of the sweet potato and cut into 5 mm wide sticks.
Rub the surface of the burdock with aluminum foil while running water to remove dirt.
Slice the burdock diagonally and then finely.
3) boil 04:45
Bring 1 to a boil, add sweet potato and boil for 4 minutes.
When there are 2 minutes remaining, add the burdock root and boil.
Drain in a colander and remove the heat.
4) ソースを作る 06:16
大きめのボウルに(A)を入れ、混ぜ合わせる。
5) 仕上げる 07:18
4のボウルに、さつまいもとごぼうを加え、混ぜ合わせる。
オリーブオイルをまわし入れて軽く混ぜ合わせたら完成。

Point

・By adding salt to the water in which the ingredients are boiled, you can season them.
・If you are concerned about the skin of the sweet potato, you can peel it off.
・ Burdock with soil has a better flavor and keeps for a long time.
・If you cut the burdock root as thin as possible, the taste will blend in and it will be easier to eat.
・Can be stored in the refrigerator for 2-3 days.