出汁漬け（オクラとミニトマトの出汁漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
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カズチー｜COCOCOROチャンネルさんのレシピ書き起こし
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Ingredients
- Kazunoko pickled in soy sauce : 25g
- （A）クリームチーズ : 45g
- （A）マスカルポーネチーズ : 5g
Time required
10minutes
Procedure
-
1)
Drain the water from Kazunoko
01:41
Wrap the kazunoko in kitchen paper to remove excess water.
-
2)
Combine Kazunoko and cheese
01:56
Put (A) in a bowl and mix to soften.
Loosen the drained kazunoko by hand and mix. -
3)
Shape
03:07
Roll 2 by hand, wrap it in a wrap, and shape it into a stick.
Twist both ends of the wrap, seal it, and you're done.
Point
・ Smoked soy sauce is recommended for pickling Kazunoko.
・ Kazunoko 1: Cheese 2 is the basic ratio.
・ The ratio can be adjusted to your liking.
・ When cooled in the refrigerator, the cheese hardens and has a firm texture.
・ When cutting, cut from the top of the wrap.
・ Recommended for eating with black pepper, olive oil, and wasabi.
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