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新玉ねぎ大葉漬け｜ちゃらりんこクッキングさんのレシピ書き起こし

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Chara Rinko

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Ingredients

New onions : 2 pieces (550g-600g)
大葉 : 15枚
大葉（飾り用） : 5枚
鰹削り節 : 5g
（A）米酢 : 大さじ1
（A）砂糖 : 小さじ2
（A）しょうゆ : 大さじ1と1/2
（A）味醂 : 大さじ1
（A）輪切り唐辛子 : 少々
（A）レモン汁 : 1/5個分
ゴマ油 : 大さじ1
いりごま : 適量

Time required

20minutes

Procedure

1) Prepare 00:59
Peel the new onions, remove the core, and slice them into thin slices.
Rinse the perilla lightly with water, spread it on cooking paper, drain it, and chop it into small pieces.
Finely chop the perilla for decoration.
Put the new onions and perilla in a container and mix gently.
2) Make sauce 04:20
Put (A) in a bowl and mix well.
Add sesame oil and mix well.
3) Finish 05:55
Add bonito bonito flakes to 1 and mix gently.
Add sauce and mix to the whole.
Let it sit in the refrigerator for 5 to 6 hours to let it blend in.
4) 盛り付ける 07:30
Mix the whole lightly.
Serve on a plate and put the perilla for decoration.

Point

・ Nutrients such as quercetin and allyl sulfide contained in new onions dissolve in water, so do not expose them to water.
・ Mix the sauce well so that it does not separate.
・ It is delicious even if you add sakura shrimp if you like.
・ Adjust the soaking time to your liking.
-Can be stored in a closed container and stored in the refrigerator for about a week.
・ The required time does not include the soaking time.