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サラダ（わかめと豆苗のサラダ）｜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

seaweed : 8g
豆苗 : 1パック
ちくわ : 80〜100g
(A)酢 : 大さじ1.5
(A)醤油 : 小さじ2
(A)砂糖 : 小さじ1
(A)オリーブオイル : 小さじ2
(A)すりごま : 大さじ1
(A)わさび : 10g
塩 : ひとつまみ
うま味調味料 : 3振り

Time required

30minutes

Procedure

1) Prepare the seaweed 00:29
Put seaweed and water (not listed in ingredients) in a bowl and let stand for about 5 minutes.
2) Prepare the bean sprouts 01:16
Use kitchen scissors to cut the bean sprouts about 2 cm from the roots.
Cut the bean sprouts in half with a knife and place in another bowl.
Add enough water to cover (not listed) and leave for about 5 minutes.
3) Prepare the chikuwa 02:38
Cut the chikuwa in half lengthwise, then cut into bite-sized pieces.
Wrap with plastic wrap.
4) 水気を切る 03:57
1の水気をよく切り、軽くほぐす。
2の水気をよく切る。
5) タレを作る 04:46
別のボウルに(A)を入れて混ぜる。
6) 和える 05:40
Transfer the bean sprouts to a plate and heat in a 600W microwave for 1 minute.
Add the bean sprouts to Step 5 while draining the water little by little, and mix well.
Add the wakame seaweed and mix until well incorporated.
Add the chikuwa, salt, and umami seasoning, and mix until incorporated.
7) 盛り付ける 07:43
6をお皿に盛り付けて完成。

Point

・A pinch is the amount you can pick with your index finger, middle finger, and thumb.
・If you soak the wakame in too much water, it will lose its delicious flavor, so let it sit for about 5 minutes and then drain it.
・When re-harvesting bean seedlings, harvest them at about 3 cm to make them grow more easily.
・Chikuwa can be substituted with boiled chicken fillet or pork.
・Olive oil can be replaced with salad oil.
・When draining the wakame, squeeze it with your hands.