出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 10minutes
ジュース（しそジュース）｜ばくばクックさんのレシピ書き起こし
- Number of Subscribers
- 102.0万人
- Number of View
- 1.5億回
- Number of Videos
- 414本
Ingredients
- Macrophyll : 20 sheets
- 酢 : 大さじ1〜2
- 砂糖 : 大さじ4〜5
- 水 : 400ml〜600ml
Time required
10minutes
Procedure
-
1)
Preparing the perilla leaves
00:17
Wash the shiso leaves with water (not included in the recipe).
-
2)
Make the stock solution
00:56
Put water in a pot.
Heat and bring to a boil.
Reduce heat to low and add perilla leaves.
Mix and simmer for 4 to 5 minutes.
Turn off the heat, remove the perilla leaves and squeeze them out.
Add sugar and stir to dissolve.
Add vinegar and mix. -
3)
Put into container
04:09
Place 2 in a container and let cool.
Put shiso leaves and ice (not included in the recipe) in a cup.
Add 3 spoons of the original liquid.
Add carbonated water (not included in the recipe) and it's done.
Point
・A recipe for shiso juice made with just three ingredients.
You can use lemon juice instead of vinegar if you prefer.
- You can change the vinegar to apple cider vinegar and the sugar to honey, but since the weight and sweetness per tablespoon will be different, it is best to start with a small amount and adjust accordingly.
・You can make it by halving the quantities.
- You can sprinkle salt on any remaining shiso leaves, chop them up, and mix them with rice to make onigiri.
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