和え物（トマトとツナ缶の甘酢和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
焼きおにぎり（梅干しと鰹節の焼きおにぎり）｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- ご飯 : 600g
- 大葉 : 4枚
- 梅干し : 4個
- 鰹節 : 3g
- めんつゆ : 2 teaspoons
- White sesame : 大さじ3
- ごま油 : 1 teaspoon
Time required
10minutes
Procedure
-
1)
mix
02:12
Put the rice in a bowl and add the pickled plums (with the seeds removed) and crumble.
Wipe the washed shiso leaves thoroughly with kitchen paper and roughly chop them before adding.
Add the white sesame seeds and mix well.
Break up the bonito flakes and add them while mixing.
Add the mentsuyu and mix. -
2)
おにぎりをにぎる
05:27
1/4量を手に取り、お好みの形ににぎる。
-
3)
焼く
07:54
フライパンにごま油を引き、おにぎりを入れる。
全面に焼き色がつくよう、返しながら焼いたら完成。
Point
・The amount given is enough for 4 to 5 grilled rice balls.
・Add the amount of shiso leaves to your liking.
- You can adjust the amount you add depending on the salt content of the umeboshi, but as the salt will be absorbed into the rice over time, it is best to make it have a stronger flavor.
・You can add wakame seaweed if you like.
・If the skin of the umeboshi is hard, it is a good idea to roughly pound it with a knife.
・The noodle soup used is four times concentrated.
・If you wrap it in plastic wrap, make sure to let it cool slightly before doing so.
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