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和え物（きゅうりとちくわの梅肉和え）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

Cucumber : One
大葉 : 2枚
ミョウガ : 1個
ちくわ : 3本(65g)
梅干し : 3個(14g)
かつお節 : 1g
(A) Soy sauce : 数滴
(A) Sugar : a pinch
(A) Umami seasoning : 2振り
ごま : 大さじ1
塩 : 1.2g

Time required

15minutes

Procedure

1) cut material 01:30
Wash the cucumber and cut off both ends.
Cut in half, cut diagonally into 5 cm long and 5 mm thick pieces and place in a bowl.
Shred the perilla and add to the bowl.
Cut off the root of the ginger and cut in half.
Make a cut at the base, cut diagonally into thin strips and add to the bowl.
2) rub in salt 04:01
Add salt to 1, lightly knead and let it sit for 10 minutes.
3) cut chikuwa 04:41
Cut the chikuwa in half and cut diagonally into 5 cm long and 5 mm thick pieces.
Remove the umeboshi seeds and beat the ume flesh.
4) 和える 05:56
Add water (not listed) to 2, rinse with water, and drain.
Squeeze and put in a bowl, add 3 and mix.
Grate the bonito flakes by hand and add.
(A), add sesame in order, and mix each time.
Finished on a plate.

Point

・Umeboshi can be replaced with bonito ume, honey ume, or tube type (approximately 1.5 cm). If using honey plum, omit the sugar.
・Cut the ingredients to the same size to make them easier to mix.
・It is good to add the plum meat in step 4 little by little and adjust the amount while checking the taste. If it is thin, adjust it with plum meat or soy sauce.