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酢の物（きゅうりとワカメの酢の物）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

きゅうり : 1本
ワカメ : 5g
みりん : 1 and 1/2 tbsp
塩昆布 : 5g
酢 : 1 and 1/2 tbsp
(A) sugar : ふたつまみ
(A)塩 : ふたつまみ
(B)砂糖 : ふたつまみ
(B) Vinegar : 大さじ1/2
(B)いりごま : 適量

Time required

10minutes

Procedure

1) make preparations 00:32
Slice the cucumber into thin slices and place in a bowl.
Add (A) and mix.
Let stand for about 5 minutes to draw out excess moisture.
Put seaweed and water (not listed in ingredients) in a bowl and rehydrate for about 5 minutes.
2) make sauce 03:22
Put the mirin in a heat-resistant container and heat it in the microwave for 30 seconds.
Put the heated mirin in a large bowl, add salted kelp and vinegar, and mix lightly.
3) mix 04:48
Remove water from 1 cucumber.
Mix together with 2.
Squeeze out the seaweed from step 1 and add.
Mix together and chill in the refrigerator for at least 10 minutes.
Add (B) and mix to complete.

Point

・When slicing the cucumbers in step 1, it is best to use a slicer. If the cucumber is thick, it will be difficult for the acidity of the vinegar to absorb.
・Be careful not to add too much water (not listed) or reconstitute the seaweed too much, as the umami will be lost.
・Heating mirin to evaporate the alcohol lowers the GI value and prevents blood pressure from rising. Children can also eat with peace of mind.
・Add the roasted sesame seeds while grinding them with your hands.
- If you add additional seasonings just before eating, the last minute will not mix well with the ingredients, and even a small amount of seasonings will add flavor.