出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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コールスロー｜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
- cucumber : Two
- スライスハム : 40g
- 塩 : 小さじ1/3
- マヨネーズ : 大さじ2
- （A）からし（チューブ） : 4cｍ程度
- （A）黒コショウ : 適量
- （A）味の素 : 4振り
- 黒コショウ（仕上げ用） : 適量
Time required
15minutes
Procedure
-
1)
Prepare
01:21
Cut off both ends of the cucumber, slice it diagonally, and cut it into strips in the vertical direction.
-
2)
Knead with salt
02:35
Put 1 in a colander with a bowl, sprinkle with salt and knead to squeeze out the water.
-
3)
Season
03:23
Add mayonnaise and chopped sliced ham to 2.
Then add (A) and mix. -
4)
盛り付ける
04:24
器に盛り付け、黒コショウをふりかける。
Point
・ By kneading the cucumber with salt and squeezing out the water, the seasoning becomes familiar.
・ By chopping the ingredients into small pieces, the seasonings are easily entangled and a sense of unity is created.
・ If you use a lot of black pepper, it will be more delicious.
・ Adding Ajinomoto makes the saltiness mellow.
・ If you like acidity, add vinegar or vinegar.
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