Chef Shitara's cooking dojo Time required : 30minutes
酢の物(わかめときゅうりの酢の物)|けんますクッキングさんのレシピ書き起こし
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Ingredients
- seaweed : 1 pack
- きゅうり : 1本
- カニカマボコ : 1パック
- しらす : 1パック
- (A)Water : 100cc
- (A) White soup stock : 大さじ1
- (A)Vinegar : 大さじ2
- (A) Soy sauce : 小さじ1
- (A) Sugar : 大さじ1
- 白ごま : 適量
- 生姜チューブ : 適量
Time required
10minutes
Procedure
-
1)
Prepare the cucumbers
00:51
Peel the cucumber, cut it in half lengthwise, and then slice it thinly.
Place the cucumbers in a bowl and sprinkle with salt (not listed). -
2)
Combine seasonings
01:40
Add (A) to a container and mix.
-
3)
mix
02:20
Spread the seaweed, cut it into bite-sized pieces, and put it in a bowl.
Break up the crab meat and put it in a bowl.
Place the whitebait in a bowl.
Squeeze the cucumber and put it in a bowl.
Add 2 and mix. -
4)
盛り付ける
04:31
お皿に3を盛る。
白ごまと生姜チューブを添えて完成。
Point
・We use wakame that can be eaten raw.
・Can be made without using fire.
・Adding crab sticks improves the color.
・Taste the salted cucumbers and adjust to the right amount of salt.
・You can store leftover vinegared food in a storage container for 2 to 3 days.
- Finish with white sesame and ginger tubes as you like.
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