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10minutes
Put (A) in a container and mix.
Cut off both ends of the cucumber, cut in half lengthwise, and then thinly slice diagonally.
Put the cut cucumbers in a bowl, add a little salt (not listed) and rub with salt.
For large leaves, remove the stem part.
Cut myoga in half lengthwise and thinly slice.
Put rice in a bowl and pour 1.
Squeeze out the excess water from the cucumbers, place them on top of the rice, and add the myoga ginger.
Place the contents of the yakitori tin on top and sprinkle with sesame seeds.
Tear off perilla leaves and top with toppings to complete.
・Use salty canned yakitori.
・If you want the rice to be cold, wash it with running water and let it cool before putting it in the bowl.
・You can bring out the fragrance by tearing off the perilla and adding it at the end.
・Squeeze lemon juice or add umeboshi.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 45minutes
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Shizuru Channel Time required : 10minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 25minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 20minutes
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