Carpaccio (Japanese-style scallop carpaccio) | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 10minutes
Aemono (pumpkin with salted kelp butter) | Recipe transcription from Asagohan Channel
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Ingredients
- pumpkin : 1/8 piece
- バター : 1かけ
- (A) Salted kelp : ひとつまみ
- (A) Soy sauce : 小さじ1
- (A) Black pepper : 少々
- 水 : 大さじ1
Time required
10minutes
Procedure
-
1)
Prepare the pumpkin
00:00
Remove pumpkin seeds and pulp.
Cut into thin bite-sized pieces.
Put pumpkin and water in a bowl, cover with plastic wrap and heat in the microwave at 500W for 3 minutes. -
2)
Toss
01:15
Add butter to 1 and mix.
Add (A) and mix.
Remove from heat, cover with plastic wrap, and let sit in the refrigerator for 30 minutes. -
3)
Serve
02:09
Complete by placing 2 on a plate.
Point
- Recipe for pumpkin with salted kelp butter that can be easily made in the microwave.
・If the pumpkin is too hard to cut, heat it in the microwave.
- Let it sit in the refrigerator for 30 minutes to allow the flavors to soak in and make it even more delicious.
・You can finish with black pepper or grated cheese if you like.
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