ステーキ（ねぎソースの鶏もも肉ステーキ）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 20minutes
サラダ（春キャベツとツナ缶のマヨネーズポン酢サラダ）｜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
- spring cabbage : 1/4 piece
- ツナ缶 : 1缶
- 塩 : 小さじ1/2
- (A)Mayonnaise : 大さじ1と1/2
- (A) Ponzu sauce : 大さじ2
- (A) Ground sesame seeds : 大さじ1
Time required
15minutes
Procedure
-
1)
make preparations
00:00
Shred the spring cabbage and cut it in half lengthwise.
Place the spring cabbage in a bowl, sprinkle with salt, and mix.
Leave it for 10 minutes and squeeze out the water with your hands. -
2)
mix
01:00
Add canned tuna and (A) to 1 and mix.
-
3)
Serve
01:38
Complete by placing 2 on a plate.
Point
・A recipe for mayonnaise and ponzu salad with spring cabbage and canned tuna that is easy to make just by cutting and tossing.
・Drain the oil from canned tuna before use.
・During step 2, mix well so that everything is well mixed.
・If you let it sit in the refrigerator for 30 minutes after mixing, the flavors will soak in and make it even more delicious.
・You can add tempura, shichimi chili pepper, and black pepper if you like.
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