kattyanneru Time required : 25minutes
コールスロー(きゅうりとツナとコーンのコールスロー)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
お気に入りに追加- Number of Subscribers
- 166.0万人
- Number of View
- 3.9億回
- Number of Videos
- 2,822本
Ingredients
- きゅうり : 3本
- 大葉 : 3枚
- ツナ缶 : 1缶
- コーン : 50g
- 塩 : ふたつまみ
- (A) Mayonnaise : 大さじ3
- (A) Ground sesame : 大さじ1と1/2
- (A) Sugar : 大さじ1/2
- (A) Chicken stock powder : 小さじ1/2
- (A) Vinegar : 小さじ2
- (A) Soy sauce : 小さじ1/3
Time required
10minutes
Procedure
-
1)
Preparing the Cucumbers
01:36
Cut 1.5cm off the top of the cucumber and rub the cut ends together for 30 seconds to 1 minute.
Cut off the bottom of the cucumber and slice into 5mm strips.
Transfer to a plastic bag, add salt, let in air and shake to mix in the salt.
Squeeze out the air, close the top and let sit for 5 minutes. -
2)
大葉を切る
04:05
Wash the shiso leaves and wipe off the moisture with kitchen paper.
Cut off the stems and shred. -
3)
和える
04:43
Squeeze the water out of the cucumbers with your hands and transfer them to a bowl, then dry them with kitchen paper.
Add the drained canned tuna, corn, shiso leaves, and (A), and mix well to finish.
Point
・The amount shown is for four people.
- Adding soy sauce will give it a strong flavor and make it delicious.
- Rubbing the cut surfaces of the cucumbers together removes the bitterness and makes the dish more delicious.
- Squeeze out the water from the cucumbers thoroughly to avoid diluting the flavor.
You can add black pepper if you like.
関連するレシピ
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
Let's spread the recipe and support it!