ポテトサラダ（アンチョビのポテトサラダ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 20minutes
漬物（ナスときゅうりの漬物）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- eggplant : One
- きゅうり : 1本
- 塩 : 小さじ1/2
- (A) Salted kelp : 大さじ1
- (A) Sesame oil : 大さじ1
- (A) Soy sauce : 小さじ1
- (A)White sesame : 大さじ1
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
00:00
Remove the stem from the eggplant and cut it in half lengthwise.
Cut the eggplant into thin slices.
Remove the stems from the washed cucumbers and cut them into rounds.
Place the cucumber and eggplant in a bowl and sprinkle with salt.
Mix and let stand for 10 minutes, then squeeze with your hands to release the moisture.
Drain. -
2)
mix
01:34
Add (A) to 1 and mix to incorporate.
Cover with plastic wrap and let sit in the refrigerator for 30 minutes. -
3)
Serve
02:17
Complete by placing 2 on a plate.
Point
・Recipes for pickled eggplant and cucumbers that can be made just by cutting and mixing.
- Let it sit in the refrigerator for 30 minutes to allow the flavors to soak in and make it even more delicious.
・If you like, you can add hawk claws when dressing.
・If you like, you can sprinkle some chili pepper or soy sauce on top when eating.
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