炒め物（ちくわと椎茸のバター醤油炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 8minutes
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きゅうり漬け｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- cucumber : 2 bottles (about 200g)
- ミョウガ : 2本
- （A）めんつゆ（3倍濃縮） : 大さじ2程度
- （A）砂糖 : ひとつまみ
Time required
15minutes
Procedure
-
1)
Prepare
02:13
Cut off the cucumber, peel it sparsely, and cut it into bite-sized pieces.
Cut the Japanese ginger in half vertically and cut it into julienne diagonally. -
2)
Season
03:56
Put 1 in a storage bag, add (A), and knead.
Remove the air from the bag, seal it, and soak it for 30 minutes or more. -
3)
Serve
05:08
Put the pickled soup in a bowl.
Point
・ Peeling the cucumber sparsely makes it easier for the seasoning to soak into it.
・ If you like a strong taste, you can add a little mentsuyu.
・ By removing the air from the storage bag, the seasoning can easily penetrate.
・ The required time does not include the soaking time.
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