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壺大葉｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Macrophyll : 30 sheets
（A）醤油 : 大さじ3
（A）味噌 : 小さじ1と1/2
（A）水 : 大さじ1
（A）ゴマ油 : 大さじ1と1/2
（A）おろしニンニク : 1/2片
（A）一味唐辛子 : 小さじ1/3
（A）味の素 : 6振り

Time required

10minutes

Procedure

1) Prepare 02:29
Wash the perilla leaves, wipe off the water, and cut off the stems.
2) Make a combined seasoning 02:44
Put (A) in a bowl and mix well.
3) Finish 04:07
Spread 10 large leaves in a container and add 1/3 of the amount.
Spread 10 large leaves again and add 1/3 of the amount.
Repeat the same work.
Put the plastic wrap in close contact, cover it, and let it sit in the refrigerator for 30 minutes.

Point

・ Be careful as the seasoning will be diluted if the water left after washing the perilla leaves remains.
・ By adding miso to the combined seasoning, it becomes easier to blend with the perilla.
・ Increase or decrease the amount of chili peppers to your liking.
・ It is delicious even if you put it on rice or eat it with sashimi.
・ The time required does not include the time to lie in the refrigerator.