apron Time required : 10minutes
Celery salt kinpira | Yuji Miyoshi's recipe transcription
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Ingredients
- celery : 1 bundle
- Carrots : One
- Sesame oil : 2 tablespoons
- Sesame chili oil : 1 tablespoon
- (A) Sake : 3 tbsp
- (A) Mirin : 3 tbsp
- Pink salt : Two knobs
- Sesame seeds : Appropriate amount
Time required
20minutes
Procedure
-
1)
Shred
00:20
Rinse the celery with water, cut off the leaves and cut into julienne.
Rinse the carrots with water and cut into julienne with the skin. -
2)
stir fry
04:00
Heat a frying pan and add sesame oil and sesame chili oil.
When it gets warm, reduce the heat to low, add 1 and fry. -
3)
Season
05:21
Add (A) and fry.
Sprinkle pink salt, adjust the taste and fry.
Serve in a bowl and sprinkle with sesame seeds.
Point
・ Since the cut-off leaves can be made into tempura, etc., do not throw them away.
・ Instead of Kinpira's standard soy sauce, you can enjoy a different taste by seasoning with pink salt. The finished color is also beautiful.
・ Fry in sesame oil for a fragrant finish.
・ Adjust the amount of sake and mirin to your liking.
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