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coris cooking

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Ingredients

玉ねぎ : 1/4玉
ミニきゅうりのピクルス : 2本
parsley : Appropriate amount
茹で卵 : 1個
(A) Mayonnaise : 大さじ7
(A) Sugar : 小さじ1
(A) Vinegar : 小さじ1

Time required

10minutes

Procedure

1) Prepare the ingredients 00:23
Chop the onion into fine pieces.
Transfer to a bowl and add 1/3 teaspoon of salt (not included in the recipe), mix and let sit for 5 minutes.
Finely chop the pickled cucumbers and parsley.
Separate the boiled eggs into whites and yolks, and finely chop the whites.
Coarsely chop the yolk.
Squeeze the water out of the onions thoroughly.
2) 混ぜる 02:04
ボウルに、1と(A)を入れ、ヘラでよく混ぜたら完成。

Point

・The amount shown is enough for 3 to 4 people.
Use medium-sized onions.
If you are using a large onion, use about 1/6 of it.
-To make mini pickled cucumbers, use 1/4 of a regular-sized cucumber.
- It is a good idea to add chopped parsley, approximately 1 to 2 tablespoons.
- Chopped parsley can be substituted with 1 teaspoon of dried parsley.
- You may want to adjust the amount of (A) depending on the sourness of the mini cucumber pickles.
・We use hard boiled eggs that have been boiled in water for about 13 minutes.
・It can be stored in the refrigerator for 2 days, but we recommend using it as soon as possible.