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Onion and ponzu dressing | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

タマネギ : 1個
大葉 : 15枚
ミョウガ : 2個
（A）ポン酢 : 適量
（A）ごま油 : 大さじ1と1/2
（A）白いりごま : 大さじ2

Time required

17minutes

Procedure

1) 下準備をする 00:39
Peel the onions, slice them along the fibers, put them in a colander, spread them evenly while loosening them, and leave them in a well-ventilated place for 10 to 15 minutes. Remove the stems of the perilla leaves, cut into 2 mm widths, and put them in a bowl. Cut the Japanese ginger into julienne and put it in a bowl of perilla.
2) 材料を混ぜ合わせる 04:22
10～15分経ったら、大葉とミョウガのボウルに入れ（A）を加えて混ぜ合わせたら完成。

Point

・ Onions can be sliced. The point is to slice it into thin slices.
・ Since the spicy component of onions is volatile, if you spread it on a colander and leave it in a well-ventilated place, it will evaporate and the spicy component will naturally disappear.
・ If you don't like the spiciness of onions, you can also expose them to water to remove the spiciness.
・ Even if you cool it in the refrigerator for about half a day, the taste will be familiar and you can eat it deliciously.
・ If stored in a refrigerator, eat up in 2 to 3 days.
-A simple recipe that just cuts the ingredients and mixes them.
・ A refreshing recipe that is recommended even in the summer when you lose your appetite.
・ Recommended as a topping for cold noodles, grilled meat, and beef bowl.
・ A healthy and healthy dish.