ペースト（人参ペースト）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 30minutes
和え物（野菜と油揚げの梅和え）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Cucumber : 2 (200g)
- 大根 : 200g
- 油揚げ : 1枚(50g)
- (A) Umeboshi : 1〜2個分
- (A) Sesame oil : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) grated ginger : 小さじ1
- (A) salt : 適量
- (A) dried bonito : 適量
Time required
15minutes
Procedure
-
1)
prepare the vegetables
00:13
Cut off both ends of the cucumber, cut in half lengthwise, then cut diagonally into 5mm widths and place in a bowl.
Peel the skin of the daikon radish, cut it in half lengthwise, cut it into 3 equal parts, and slice it into 3 mm wide slices and put them in a bowl.
Add salt (not listed) and rub to mix.
Let it sit for about 10 minutes. -
2)
Preparing for deep-fried tofu
01:21
Cut the fried tofu in half and stack them on top of each other, then cut into 5 mm wide pieces.
-
3)
mix
01:41
Drain 1.
Add (A) and 2 and mix. -
4)
盛り付ける
02:19
器に3を盛って完成。
Point
・Easy to make recipe for vegetables and fried tofu with plum sauce.
・Serving size for 2 people.
・Umeboshi can be replaced with ume paste.
・If you like, you can add cabbage or carrots to the vegetables.
・By adding fried tofu, the umami and richness will increase and it will be delicious.
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