和え物（ゴーヤとちくわの和え物）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
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Sweet potato hot salad | Hotel de Mikuni's recipe transcription
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Ingredients
- sweet potato : One
- Rosemary : 1 branch
- Roasted soybeans : 15g
- Olive oil (dressing) : 2 tablespoons
- White miso (dressing) : 30g
- Vinegar (dressing) : 1 tsp
- White sesame (dressing) : 1 tablespoon
Time required
20minutes
Procedure
-
1)
Prepare the material
00:30
Wash the sweet potatoes well and cut into slices of about 1 cm. Match the dressing ingredients to the bowl.
-
2)
sweet potato
02:10
Heat olive oil in a frying pan, add sweet potatoes and rosemary, and bake slowly over low heat. Turn it over and season with salt and pepper.
-
3)
Add roasted soybeans
05:33
When the sweet potatoes are 70% cooked, add the roasted soybeans.
-
4)
Tangle the dressing
06:23
Add dressing and lightly entangle throughout.
Point
・ A recipe for 2 to 4 servings of hot sweet potato salad by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ The point is to slowly cook the sweet potatoes over low heat.
・ The warmer the fragrance, the more delicious it is.
-Ideal for garnishing meat.
・ The combined wine is Château-Chalon DOMAINE BERTHET BONDET in the Jura region of France. It has a nutty scent and goes well with soybeans.
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