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サラダ（切り干し大根とツナのサラダ）｜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

Kiriboshi radish : 30g
水 : 200ml
ツナ缶 : 1缶
(A)Mayonnaise : 大さじ1
(A) White soup stock : 大さじ1/2
(A) Oil from canned tuna : 適量
(A)Rehydrated dried daikon radish soup : 大さじ1/2
黒胡椒 : 適量
粉チーズ : 適量

Time required

20minutes

Procedure

1) Prepare the kiriboshi daikon 00:44
Place the kiriboshi daikon radish in a colander and loosen.
Wash the kiriboshi daikon and squeeze out the water.
Place the kiriboshi daikon in a bowl and add water.
Leave it for 10 minutes and put it back.
2) Combine seasonings 03:34
Put (A) in a bowl and mix with a whisk.
3) mix 04:58
Squeeze out the water from the kiriboshi daikon and add to the mix.
Mix with chopsticks.
Add canned tuna and mix.
Add black pepper and mix.
4) 盛り付ける 06:25
お皿に3を盛る。
粉チーズをかけて完成。

Point

・By loosening the kiriboshi daikon radish by hand, it can be washed in a short time and the umami is less likely to leak out.
・Kiriboshi daikon comes in both domestic and Chinese varieties, and the domestic version is sweeter and delicious without any unpleasant tastes.
・Adding the juice from the dried kiriboshi radish makes it delicious.
・Use black pepper to taste.