漬物（ナスときゅうりの梅酢漬け）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 10minutes
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ねぎじょうゆ焼きのり｜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
- Grilled seaweed : Three
- （A）しょうゆ : 小さじ2程度
- （A）砂糖 : 少々
- （A）万能ねぎ（小口切り） : 2～3本
- （A）赤唐辛子（小口切り） : 適量
- （A）白いりごま : 小さじ2
- ごま油 : 大さじ1
Time required
15minutes
Procedure
-
1)
Boil the grilled seaweed
01:00
Boil both sides of the grilled seaweed with direct heat.
-
2)
Tear off the grilled seaweed
02:10
Cut 1 into small pieces and put in a bowl.
-
3)
Season
02:54
Add (A) to 2 and mix quickly.
Add sesame oil to finish and mix thoroughly.
Point
・ By burning the grilled seaweed over a direct fire, the texture and aroma will improve, and the shriveled grilled seaweed can also be regenerated. Also, because it removes water, the seasoning soaks in well.
・ It is delicious even if you add grated garlic if you like.
・ By adding sesame oil to the finish, the seasoning is trapped and the flavor is increased.
・ You may make a large amount and keep it.
・ Recommended for rice balls and cold tofu.
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