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とろろ（夏野菜のとろろ）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

長芋 : 1本
きゅうり : 1本
ナス : 1本
みょうが : 4本
大葉 : 5枚
塩 : 適量
めんつゆ : 大さじ2
ごま : 少々

Time required

15minutes

Procedure

1) 長芋をすりおろす 01:42
長芋の皮を剥き、すりおろす。
2) 材料の下準備をする 02:43
Cut off both ends of the cucumber, cut it into 4 equal parts lengthwise, then chop finely.
Cut off the stem of the eggplant and cut into pieces about the same size as the cucumber.
Transfer the cucumber and eggplant to a bowl, sprinkle with salt (not included in the recipe), rub in the salt, and leave for 5 minutes.
Lightly wash the myoga ginger, cut it in half lengthwise, then finely chop it and add to 1.
Finely chop the shiso stems and add to 1.
Shred the leaves and soak in water (not included in the recipe).
3) Finishing touches 06:35
Add the mentsuyu to the bowl with the yam and mix.
Wrap the cucumber and eggplant in kitchen paper, squeeze out the water and add to the pot.
Sprinkle shiso leaves on top and it's done.

Point

- It is best to cut the eggplant and cucumber into pieces large enough that they still retain their texture.
- When salting, add enough salt so that it's not too salty but just enough to lightly flavor the ingredients.
- The stems of shiso leaves can also be cut into small pieces to make them delicious to eat.
・The noodle soup used is three times concentrated.
- Taste it and add more noodle soup stock if desired.
・It's best to eat it over rice.