がんもどき（鶏ひき肉とひじきのがんもどき）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
アイスクリーム（納豆バナナアイスクリーム）｜料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- banana : 150g
- 無糖ヨーグルト : 75g
- 納豆 : 小さじ4
Time required
10minutes
Procedure
-
1)
prepare the banana
00:50
Peel the banana skin and cut it into suitable size.
Put the bananas in a storage bag and chill in the freezer for a day. -
2)
mix
01:12
Put 1, sugar-free yogurt and natto in a food processor.
Cover and mix. -
3)
Serve
04:00
Complete with 2 in a vessel.
Point
・The ratio of banana to unsweetened yogurt should be 1:2.
・Adjust the amount of natto to your liking.
・Use bananas that are fully ripe.
・Use powdered natto.
・Time required for cooling in the freezer for one day is not included.
・When mixing manually, put the banana in a storage bag, smash it with your hands, cool it in the freezer, add the banana and natto to the unsweetened yogurt, and mix with a spoon.
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