漬物（干しきゅうりの辛子漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 5minutes
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冷や汁（サバ缶の冷や汁）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- miso : 4 tbsp
- サバ缶 : 1缶
- 水 : 500cc
- うま味調味料 : 4振り
- きゅうり : 1本(100g)
- みょうが : 1〜2本
- 大葉 : 10枚
- 絹豆腐 : 150g
- すりごま : 1 1/2 tablespoons
- 生姜 : 5g
Time required
15minutes
Procedure
-
1)
Do the preparations
02:53
Thinly slice the perilla leaves.
Remove the stems of the cucumbers and slice them into rings.
Slice the myoga ginger into thin strips. -
2)
bake
07:41
Put the miso on the spatula and spread it out.
Cook over direct heat until browned. -
3)
mix
09:27
Add the roasted miso to the pot.
Add the canned mackerel to the pot and mix.
Add water.
Add the cucumber and shiso leaves.
Tear the silken tofu and add it.
Grate the ginger and add it.
Add the myoga ginger.
Add umami seasoning and ground sesame seeds, mix and it's done.
Point
-The amount of shiso leaves can be adjusted to your preference.
- Cucumbers are easier to cut if you cut them diagonally into rounds so they don't roll around.
- Use a wooden or metal spatula.
- Substituting firm tofu for silken tofu will make the dish even more satisfying.
・If you are serving it over rice, you can adjust the amount of silken tofu by half.
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