ブルスケッタ（鶏レバーのブルスケッタ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 50minutes
Sabamayo radish salad ｜ MOGMOG STROLL's recipe transcription
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Ingredients
- Radish : 1/2
- plastic bag : 1 bag
- salt : Appropriate amount
- Mackerel can : 1 can
- mayonnaise : 2 tsp
- Kaiware daikon : Appropriate amount
Time required
10minutes
Procedure
-
1)
Cut the radish into round slices
00:12
Cut 1/2 radish into round slices to a size of about 2 to 3 mm.
-
2)
Shred radish
00:30
Layer the sliced radish and chop it into small pieces.
-
3)
Put radish in a plastic bag
00:58
Put the shredded radish in a plastic bag.
-
4)
Add salt to the plastic bag
01:19
Add an appropriate amount of salt to the plastic bag.
-
5)
Squeeze a plastic bag
01:35
Rub a plastic bag to the extent that water comes out of the radish.
-
6)
Let the radish lie down
01:54
Close the mouth of the plastic bag and let it sit at room temperature for 5 minutes.
-
7)
Add mackerel to a plastic bag
02:38
Add 1 can of drained mackerel to a plastic bag containing drained radish.
-
8)
Add mayonnaise to a plastic bag
02:49
Add 2 teaspoons of mayonnaise to a plastic bag and mix while loosening the mackerel.
-
9)
Add radish sprouts
03:39
Finally, add radish sprouts and mix.
Point
By using a plastic bag, less washing is required after cooking.
Evenly squeezing the radish and salt makes it easier for water to come out.
Thoroughly drain the radish and mackerel cans that have been laid at room temperature.
Finely loosen the mackerel in a plastic bag and mix it with the radish.
It can be eaten not only as a snack but also as a salad.
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