白玉だんご（みかん白玉だんご）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
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きゅうりのごまじそ漬け｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 さんのレシピ書き起こし
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Ingredients
- Cucumber : Two
- 青じそ : 10枚
- （A）しょうゆ : 大さじ2～3
- （A）砂糖 : 大さじ1
- （A）にんにくのすりおろし : 少々
- （A）しょうがのすりおろし : 1片分
- （A）黒酢 : 大さじ2～3
- （A）白すりごま : 大さじ1
- ごま油 : 大さじ1
Time required
15minutes
Procedure
-
1)
Cut the cucumber
00:56
Cut off the tip of the cucumber, cut it into pieces, and put it in a container.
-
2)
Season
02:44
Add (A) to 1 and mix the whole.
Add sesame oil and mix further. -
3)
Finish
03:55
Tear the green perilla by hand, add to 2, and mix the whole quickly.
Point
・ By using cucumbers, it becomes easier for the taste to soak into the cross section.
・ By cutting the cucumbers unevenly, you can enjoy various textures.
・ If you don't have black vinegar, you can use vinegar instead.
・ By using white sesame, seasonings are often entwined with cucumbers.
・ Tear off the green perilla by hand to make it more fragrant.
・ If you like, it is delicious even if you cool it in the refrigerator for 2 to 3 hours.
・ You may add red pepper if you like.
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