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冷や汁(サバ缶と夏野菜の冷や汁)|けんますクッキングさんのレシピ書き起こし

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Ingredients

  • ご飯 : 適量
  • サバの水煮缶 : 1缶
  • 生姜 : 少々
  • きゅうり : 1本
  • ナス : 1本
  • ミニトマト : 適量
  • みょうが : 2本
  • 大葉 : 適量
  • 塩 : 適量
  • (A) Cold water : 400ml
  • (A) Miso soup base : 3袋
  • (B) Ground sesame : 適量
  • (B) Sesame : 適量

Time required

15minutes

Procedure

  1. 1) Make the soup 02:25

    Place the canned boiled mackerel, including the juice, in a bowl and lightly flake it.
    Add (A) and mix thoroughly.
    Grate the ginger and add it, mix.

  2. 2) 材料の下準備をする 04:50

    きゅうりの両端を切り落とし、縦半分に切ってから薄切りにする。
    ナスのヘタを切り落とし、縦半分に切って薄切りにする。
    きゅうりとナスを別のボウルに移し、塩を振って塩揉みして置いておく。
    みょうがを縦半分に切り、薄切りにして1に加える。
    ミニトマトを水洗いしてヘタを取り除き、4等分に切って1に加える。
    きゅうりとナスを手でよく水気を絞り、1に加える。

  3. 3) 盛り付ける 08:05

    Add (B) and mix.
    Pour over rice in a bowl and sprinkle with shredded shiso leaves to finish.

Point

・The amount shown is enough for 3 to 4 people.
・It is best not to chop canned boiled mackerel too finely.
- Use very cold water.
・The miso soup base is made from clams.
- It is a good idea to squeeze out the water from the cucumber and eggplant well to prevent the flavor from becoming diluted.

関連するレシピ


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