ナムル（ブロッコリーのナムル）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 7minutes
Uzaku ｜ Naos Kitchen's recipe transcription
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Ingredients
- Grilled eel : 1/4 sheet
- cucumber : One
- Japanese ginger : One
- ginger : 3g
- Eel sauce : Appropriate amount
- (A) Rice vinegar : 3 tbsp
- (A) Sugar : 1 tablespoon
- (A) Soy sauce : 1 tablespoon
- (B) Water : 500ml
- (B) Salt : 15g
Time required
20minutes
Procedure
-
1)
Bake the surface of the eel
00:19
Lightly oil a frying pan (not included in the amount).
Apply eel sauce to the surface of the eel and lightly bake both sides.
Cut into small pieces. -
2)
Cut vegetables
01:06
Remove the seeds from the cucumber and slice it diagonally.
Put standing salt (B) in a bowl and soak for 5 minutes.
Shred the Japanese ginger and ginger and expose to water. -
3)
Make seasoned vinegar
02:42
Put (A) in a bowl and mix well.
-
4)
Season and finish
03:01
Combine well-squeezed cucumber, Japanese ginger, and ginger and soak in vinegar.
Cover with plastic wrap and chill in the refrigerator for at least 10 minutes.
Serve in a bowl with eel.
Point
・ The surface of the eel can be browned with a toaster or microwave.
・ When removing cucumber seeds, it is easier to work with a teaspoon.
・ Cucumber is soaked in salt to remove excess water and make it easier to add flavor.
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