ナムル（もやしのピリ辛ナムル）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 15minutes
Yuzukosho ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Ao Yuzu : 6 pieces (about 13g for 6 pieces of grated Ao Yuzu peel)
- Green chili : 13g (same amount as grated radish peel)
- salt : 5g
Time required
20minutes
Procedure
-
1)
Grate the peel of Ao Yuzu
00:25
Rinse the green yuzu with water, wipe off the water, and grate the skin.
-
2)
Weigh the skin
00:47
Weigh the grated green yuzu peel. (13g this time)
-
3)
Finely chop the green pepper
00:54
Take the calyx and seeds of green pepper and chop them. Weigh the chopped green pepper to make it the same weight as the green yuzu peel. Weigh the salt as well.
-
4)
Mix 1 and 3 with salt
01:42
Mix the citrus peel, chopped green pepper and salt well, put in a storage jar and store in the refrigerator.
Point
・ The standard amount of salt is about 20% of the total weight of green yuzu peel and green pepper.
・ Since the white part of the Ao Yuzu skin is bitter, try to grate the blue part of the surface as much as possible.
・ Take the calyx and seeds of green pepper and chop them as finely as possible to make them delicious.
・ Yuzu pepper can be eaten fresh, but if you put it in the refrigerator, the taste will be rounded and mellow.
・ Although it can be stored in the refrigerator for about 1 year, eat it up as much as possible while it is tasty and fragrant.
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