Salad (bitter melon, ham and tuna salad) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
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Gazpacho | Hotel de Mikuni's recipe transcription
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Ingredients
- tomato : 2 pieces
- green pepper : 1 piece
- cucumber : One
- celery : 1/2
- onion : 1/4 piece
- garlic : 1/2 piece
- KAGOME tomato juice : One
- Olive oil : 2 tablespoons
- octopus : 150g
Time required
40minutes
Procedure
-
1)
Cut the material
00:22
Cut each vegetable roughly. Cut the boiled octopus into small pieces.
-
2)
Stir the material
00:49
Put ingredients other than octopus in a mixer and stir.
-
3)
To taste
01:58
Taste and stir with salt and pepper to taste.
-
4)
cool
02:38
Pour into a bowl and chill in ice water or in the refrigerator. If mixed and thick, add tomato juice.
-
5)
Arrangement
03:41
Put the octopus on the bowl and you're done.
Point
・ Recipe for 4 servings of octopus gazpacho by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A perfect dish for hot seasons with summer vegetables such as tomatoes and peppers.
・ When cooling, you may put it in the refrigerator to cool it.
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