#Vegetable dishes #pottery #Appetizers #Idea cooking #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

焼きレンコンのカルパッチョ｜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

お気に入りに追加

Cooking expert Ryuji's buzz recipe

Number of Subscribers: 505.0万人
Number of View: 17.4億回
Number of Videos: 2,415本

Ingredients

Lotus root : 120g
しいたけ : 3個（約80g）
塩 : 適量
オリーブオイル : 適量
（A）しょうゆ : 大さじ1
（A）オリーブオリーブオイル : 小さじ2
（A）味の素 : 2振り
すだちの皮 : 1/2個分
すだちの汁 : 1/2個分
すだち（トッピング用） : 1/2個

Time required

30minutes

Procedure

1) Prepare 02:31
Cut off the edges of the lotus root, wash it with water, and slice it into 5 mm wide slices.
Cut the shiitake umbrella into 5mm width pieces and slice the shaft into thin pieces.
Cut the sudachi in half.
2) Bake lotus root 04:07
Heat the frying pan over medium heat and add olive oil.
Spread the lotus root, sprinkle with salt, and bake on medium heat until the surface is lightly charred.
Serve on a plate.
3) Fry shiitake mushrooms 04:59
Sprinkle shiitake mushrooms, olive oil and salt in the frying pan of 2 and fry.
When the shiitake mushrooms are cooked, place them on the lotus root of 2.
Grate the sudachi skin and sprinkle it.
4) すだちソースを作る 05:59
容器にすだちの絞り汁を入れ、（A）を加え混ぜ合わせる。
5) 仕上げる 06:16
3にすだちソースをかけ、すだちを添える。

Point

・ When baking lotus root, arrange them so that they do not overlap.
・ By lightly scorching the surface of the lotus root, the fragrance is added and the finish is even more delicious.
・ Add umami by adding stir-fried shiitake mushrooms.
・ Grate the skin of sudachi and add it to spread the scent.