鍋（ほうれん草の常夜鍋）｜料理研究家リュウジのバズレシピ
Cooking expert Ryuji's buzz recipe Time required : 40minutes
#Vegetable dishes
#Side dishes
#Speed cooking
#Popular YouTuber (more than 100,000 registered users)
#summer
#Easy
酢の物（きゅうりとわかめの酢の物）｜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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Ingredients
- Cucumber : One
- 乾燥わかめ : 3g
- 大葉 : 5枚
- カニカマ : 40g
- ごま : 適量
- ポン酢 : 大さじ3
Time required
15minutes
Procedure
-
1)
cut material
00:34
Reconstitute the dried wakame seaweed with water (not listed) and squeeze out the water.
Wash the cucumber and perilla, wipe off the water, and cut into strips. -
2)
soften
02:53
Put 1 in a bowl and add crab sticks while loosening them.
Add 2 tablespoons of ponzu sauce and mix.
Chill in the refrigerator for about 10 minutes. -
3)
finish
04:27
Taste 2 and add 1 tablespoon of ponzu if it's not enough.
Serve in a bowl and sprinkle with sesame to complete.
Point
・Dried seaweed weighs about 36g after being rehydrated.
・You can add Japanese ginger or ginger if you like.
・Cut the cucumber diagonally into 5-6 cm long and 3-5 mm thick slices.
・Adding crab sticks brings out the umami. Also, it looks better.
・If you don't have ponzu or you want to make your own sanbaizu, you can boil 200ml each of soy sauce, sake and mirin, and 10g of bonito flakes.
・The time required does not include the time to rehydrate the wakame seaweed.
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