かき揚げ（ちくわと大葉のかき揚げ）｜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 : 15minutes
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みょうがの生ハム巻きカルパッチョ｜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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Ingredients
- Japanese ginger : 3
- 生ハム : 10枚
- 黒コショウ : お好みで
- オリーブオイル : お好みで
Time required
10minutes
Procedure
-
1)
Cut myoga
00:46
Cut the Japanese ginger in half vertically and cut into julienne along the fibers.
-
2)
Wrap myoga with prosciutto
01:46
Spread the prosciutto, put the Japanese ginger on the edge, and roll it.
-
3)
Serve
02:18
Place 2 on a plate, sprinkle with olive oil and sprinkle with black pepper.
Point
・ A simple snack recipe that just wraps myoga with prosciutto.
・ Larger prosciutto is easier to roll.
・ You can enjoy a good texture by cutting the Japanese ginger along the fiber.
・ By wrapping it tightly, it prevents it from losing its shape and is easy to eat.
・ By sprinkling olive oil on the finish, the richness is added and the finish is fragrant.
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