Cooking class Bon-chan Time required : 5minutes
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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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.
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