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Spaghetti Salad ｜ Kukipapa Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Ingredients

Spaghetti (for 7 minutes boiling) : 100g
Cucumber : 1 bottle (120g)
Carrots : 1/2 (90g)
onion : 1/2 small (70g)
Ham : 8 sheets
mayonnaise : 45-50g
Ponzu sauce : 9-10g
mustard : 5g
Black pepper : Appropriate amount
Water (for boiling spaghetti) : 800ml
salt : 16g

Time required

20minutes

Procedure

1) Prepare 00:09
Remove the core and sprouts from the onions and slice them along the fibers.
Peel the carrots and chop them diagonally.
Cut off the edges of the cucumber, peel the skin in 3 places, and cut it vertically. Remove the seeds with a spoon and slice into thin slices.
Cut the ham in half, cut it into 5-8 mm pieces, and keep it in the refrigerator.
2) Season carrots and cucumbers 01:33
Put carrots and cucumbers in a bowl, add ponzu sauce and let it blend into the whole.
Add mayonnaise and black pepper and mix well.
Add mustard and mix again.
3) Boil spaghetti 02:04
Put water in a pan, add salt and bring to a boil.
Fold the spaghetti in half and boil for 7 and a half minutes with occasional mixing.
Add the onions 1 minute before boiling the spaghetti and boil together.
Rinse with running water and wipe off the water with kitchen paper.
4) Finish 03:24
Add 3 and chilled ham to 2.
Mix the whole to the extent that it fits.
Serve on a plate.

Point

・ Slice the onion along the fiber to leave a good texture.
・ Since carrots are hard, cut them into thin strips as thinly as possible.
・ Once the ham is peeled off, it becomes easier to loosen after cutting.
・ By seasoning carrots and cucumbers first, the water will be removed properly and the salty taste will soak into the vegetables.
・ The guideline for the time to flush with running water is until the salt content drops moderately.
・ Spaghetti tightens when flushed with running water, so boil it for a little longer than the indicated time to finish it with just the right hardness.