生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
和え物（水菜の塩昆布和え）｜低糖質食堂 / masaさんのレシピ書き起こし
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Ingredients
- 水菜 : 1袋(約200g)
- (A) Salted kelp : 20g
- (A) Dark soy sauce : 小さじ1/2
- (A) Umami seasoning : 5振り
- (A) Salt : ひとつまみ
- (A) Sesame oil : 大さじ1
- 白いりごま : 適量
Time required
5minutes
Procedure
-
1)
Prepare the Mizuna
01:00
Wash the mizuna, cut off the root end, and cut into 4-5cm pieces.
Immerse in ice water (not included in the recipe) to thoroughly cool, drain and wipe off excess water with kitchen paper. -
2)
和える
01:40
ボウルに移して、(A)を加えて手で和える。
-
3)
盛り付ける
02:10
お皿に盛り付け、白いりごまを振りかけたら完成。
Point
-Low-carb recipes that are perfect for dieting and maintaining health.
・The video shows the portion size for four people.
-The carbohydrate content per serving is 2.2g.
At the end of step 2, taste and adjust the seasonings to your liking.
-The texture is great right after it's made, but the flavors blend better if you leave it for a while, so either way it's delicious.
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