ジュース（赤紫蘇ジュース）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
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白和え（オクラとめかぶの白和え風）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
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- Number of Subscribers
- 124.0万人
- Number of View
- 1.1億回
- Number of Videos
- 257本
Ingredients
- Okra : 3 bottles
- めかぶパック : 40g(1パック)
- みょうが : 1本
- 生姜 : 5g
- 絹ごし豆腐 : 300g(1丁)
- 塩昆布 : 4g
- 白だし : 大さじ1
Time required
8minutes
Procedure
-
1)
Do the preparations
01:46
Place the okra in the bag it came in and scrub it with water (not included in the recipe).
Remove the stems from the okra and slice thinly.
Slice the myoga ginger thinly.
Slice the ginger into thin strips.
Place chopped ingredients in a bowl. -
2)
mix
04:06
Drain the silken tofu and pat dry with kitchen paper.
Add silken tofu, mekabu pack, salted kelp, and white soup stock to step 1.
Mix the silken tofu with chopsticks until it loses its shape. -
3)
Plate
06:47
Place 2 on a plate and it's done.
Point
-Serves 2-3.
- Thinly slicing okra helps make it more sticky.
- If you don't like the green smell of okra, blanch it before slicing it thinly.
Use ginger with the skin on.
・You can substitute akameku for the mekabu pack.
・In the video, the mixture is mixed with chopsticks, but you can also mix it with a whisk.
・Lasts for about 3 days.
・It tastes even better when eaten on top of rice.
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