チキン南蛮（きゅうりタルタルソースの鶏むね肉チキン南蛮）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
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Hiyajiru ｜ Haruan's recipe transcription
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Ingredients
- Mackerel miso can : 1 can
- Cucumber : 1/2
- Leek : Amount of your choice
- (A) Sesame seeds : 1-2 tbsp
- (A) Japanese-style dashi stock : A little less than 1 teaspoon
- (A) Miso : 1/2 tbsp
- (A) Water : 100cc
- water : 200-300cc
Time required
20minutes
Procedure
-
1)
Prepare the ingredients
00:27
For cucumbers, cut off the calyx and cut into round slices.
Sprinkle salt and rub lightly.
Squeeze the water and put it in a bowl.
Cut the green onions into slices. -
2)
Mix seasonings
01:44
Put (A) in a large bowl and mix.
-
3)
Add ingredients and finish
02:39
Add the canned mackerel miso together with the juice and mix while loosening.
Add 1 cucumber, add water and mix.
Place in the refrigerator to cool.
Just before eating, put the sliced green onions on top.
Point
・ Because it does not use fire, you can easily cook even in the hot summer.
・ In addition to green onions, you can also use your favorite condiments such as perilla and Japanese ginger.
・ Adjust the amount of miso by adjusting the amount of salt.
・ If you loosen the meat of mackerel miso boiled cans too much, the texture will be lost, so loosen it lightly.
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