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
Avocado Tuna Yukhoe | Wakame Channel [Tonight's Side Dish and Knob]'s Recipe Transcription
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Ingredients
- avocado : 1 piece
- Tuna : 100g
- (A) Soy sauce : 2 tablespoons
- (A) Gochujang : 1 tablespoon
- (A) Grated garlic : 1 tsp
- (A) Sesame oil : 1 tablespoon
- White sesame : a little
- Macrophyll : Appropriate amount
- Seaweed : Appropriate amount
Time required
15minutes
Procedure
-
1)
Prepare
00:03
Divide the avocado in half and remove the seeds.
Peel and diced.
Cut the tuna into cubes the same size as the avocado. -
2)
Make sauce
02:54
Put (A) in a storage bag, close the mouth and knead from the top of the bag, and mix well.
-
3)
Mix
04:48
Put 1 avocado and tuna in 2 and deflate the bag and close the mouth.
Knead from the top of the bag and mix the sauce and ingredients so that they blend together.
Cool in the refrigerator. -
4)
Serve
06:19
Spread the perilla on a plate, serve with avocado tuna yukhoe, sprinkle with white sesame seeds, and drop the yolk in the center.
Serve with glue.
Point
・ For avocado, choose one that has a slightly soft surface and is ready to eat.
・ Choose fresh tuna.
・ If there is water on the surface of the tuna, wipe it off. By wiping it off, it removes the odor and prevents the finish from becoming watery.
・ Cut the avocado into large pieces so that it will not be crushed when mixed with the sauce.
・ Even if you use shrimp instead of tuna, it will be delicious.
・ The time required does not include the time to cool in the refrigerator.
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