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サラダ（チョレギサラダ）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

グリーンリーフ : 5～6枚
水菜 : 少々
きゅうり : 1/2本
長ネギ : 7～8cm
ミニトマト : 3個
ささみ : 2本
(A) Sesame oil : 大さじ2
(A) Soy sauce : 大さじ1
(A) Chicken stock powder : 小さじ1
(A) Garlic tube : 小さじ1/2
(A)味噌 : 適量
(A) Salt : ひとつまみ
(B) Roasted sesame seeds : 適量
(B) Nori : 適量

Time required

20minutes

Procedure

1) Cutting vegetables 01:10
Wash the green leaves and shred them.
Cut the mizuna into bite-sized pieces.
Cut the cucumber into 1/4 lengthwise and thinly slice diagonally.
Cut the scallions in half and shred them.
2) 野菜を水にさらす 03:08
1を水切り器に入れて水洗いした後で、新しい水を入れてさらす。
3) ささみの下準備をする 03:46
Remove the white membrane and sinews from the chicken breast.
Transfer to a plate, cover with plastic wrap, and microwave at 500W for 3 minutes.
Rinse in water to cool and crumble with your hands.
Drain the water, sprinkle salt (not included in the recipe) and mix.
4) 野菜の水気を切る 05:15
2の水を捨て、水切り器で水気を切る。
5) ドレッシングを作る 05:54
Add (A) to a bowl and mix thoroughly.
6) 和える 06:54
3と4を加えてよく和える。
7) 盛り付ける 07:30
サラダボウルに盛り付け、半分に切ったミニトマトを乗せ、(B)を振りかけたら完成。

Point

・Green leaves can be substituted with sunny lettuce.
-Green leaves taste better if you tear them by hand rather than cutting them with a knife.
- Soaking vegetables in water gives them a good texture.
- By using the colander as a bowl, you can reduce the amount of dishes you have to wash.
・We recommend using Korean seaweed.