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和え物（もやしとひじきの梅肉和え）｜低糖質食堂 / masaさんのレシピ書き起こし

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Low-carb restaurant / masa

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Number of View: 2,192.7万回
Number of Videos: 2,143本

Ingredients

乾燥ひじき : 10g
もやし : 200g
(A) Ume paste tube : 小さじ2
(A) Low-carb noodle soup : 小さじ2
(A) Granulated kelp stock : 少々
ひねりごま : 小さじ2
白いりごま : 適量

Time required

15minutes

Procedure

1) Do the preparations 00:58
Put the dried hijiki and water (not included in the recipe) in a bowl and rehydrate.
Boil water (not included in the recipe).
2) 合わせ調味料を作る 01:14
器に(A)を入れてよく混ぜる。
3) もやしを茹でる 01:33
Once the water is boiling, add a pinch of salt (not included in the recipe) and the bean sprouts and boil for 2 minutes.
Place in a colander to drain.
Add the rehydrated hijiki to the boiling water and boil for 2 minutes, then drain in a colander.
4) 和える 02:12
Transfer 3 to a bowl, add 2 and mix well.
Add the twisted sesame seeds and mix well, then cover with plastic wrap and chill in the refrigerator.
5) 盛り付ける 02:45
お皿に盛り付け、白いりごまを振りかけたら完成。

Point

- Granulated kelp stock can be substituted with granulated Japanese-style stock.
-Low-carb recipes that are perfect for dieting and maintaining health.
・The video shows the portion size for three people.
- Each serving contains 1.9g of carbohydrates and 1.6g of protein.
- Before chilling in the refrigerator, taste it and adjust the seasonings to your liking.
・Time required to cool in the refrigerator is not included in the total time.