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カブのカルパッチョ｜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

Turnip : Three
しらす : 25g
塩 : 小さじ1/4
(A)醤油 : 大さじ1
(A)エキストラバージンオイル : 大さじ1
(A)レモン汁 : 小さじ1
(A)わさび : 小さじ1/2
(A)うまみ調味料 : 1振り
乾燥パセリ : 適量

Time required

15minutes

Procedure

1) Cut the turnip 01:16
Cut off the leaves of the turnip, wash it well, and slice it.
2) Salt 1 02:00
Put 1 and salt in a bowl and knead well. Leave it for about 3 minutes and squeeze the water.
3) Serve on a plate 03:51
Place the turnips on a plate so that they form a circle. A flower-shaped turnip is displayed in the center.
4) ドレッシングを作る 05:00
ボウルに(A)を入れ良く混ぜる。
5) 仕上げる 05:37
3にしらすを散らし、4を回しかける。あれば、乾燥パセリを振る。

Point

・ Process 1 The turnip does not have to be peeled. The texture of the skin does not remain because it is salty. Slice as much as possible.
・ Step 2 Knead well so that the salt turns all over. Squeeze the water and repeat discarding 2-3 times. The taste of the dressing is determined by draining the water well.
・ Process 3 Make a flower core with one turnip and stack the turnips around it to make it look like a flower.
・ Process 4 Wasabi should be about 3 cm if it is a tube.