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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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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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.