Potato salad (cream cheese potato salad) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 30minutes
漬物（きゅうりの塩昆布ポン酢漬け）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Cucumber : One
- 塩 : 小さじ1/4
- (A) Ginger tube : 小さじ1/2
- (A) Salted kelp : ひとつまみ
- (A) Eagle claw : 少々
- (A) Ponzu sauce : 大さじ2
Time required
20minutes
Procedure
-
1)
prepare the cucumber
00:00
Remove the stem of the cucumber and cut into bite-sized pieces.
Transfer the cucumber to a bowl and sprinkle with salt.
Rub it all together and let it sit for 10 minutes.
Squeeze the cucumber with your hands to remove the moisture. -
2)
pickle
00:58
Put 1 in the storage bag.
Add (A), close the seal of the storage bag, and knead.
Squeeze out the air in the storage bag and seal it again.
Chill in the refrigerator for about 1 hour. -
3)
Serve
02:07
Arrange 2 on a plate and complete.
Point
・During step 1, don't forget to drain the water from the cucumbers.
・The time required does not include the time to rest in the refrigerator for about 1 hour.
・By letting it sit in the refrigerator for about an hour, the flavors will permeate and it will be delicious.
・You can add shichimi pepper or garlic if you like.
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