焼き物（豚こま肉とネギの焼き物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 10minutes
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Asazuke ｜ Haruan's recipe transcription
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Ingredients
- Cucumber : Two
- Daikon radish : About 120g
- Japanese ginger : 2 pieces
- Macrophyll : 6 sheets
- (A) Sugar : 1 tablespoon
- (A) Salt : 2 tsp
- (A) Vinegar : 1 tsp
Time required
30minutes
Procedure
-
1)
Cut vegetables
00:18
Cut off the calyx and cut the cucumber diagonally.
Peel and chop the radish.
Cut the Japanese ginger into thin slices.
For the perilla, remove the calyx and cut into coarse strips.
Put everything in a plastic bag. -
2)
Add seasoning
03:49
Add (A) to the bag and knead from the top of the bag.
-
3)
Sleep in the fridge
04:30
Drain the air from the bag, close the opening, and keep it in the refrigerator for about 3 to 4 hours.
Point
・ Cut the cucumber with a little thickness to leave the texture.
・ Daikon radish has sweetness in the upper half, so it will be delicious when used.
・ If you don't have time, you can soak in the refrigerator for 1 to 2 hours.
・ The point of deliciousness is to add perilla and Japanese ginger.
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