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ごぼうの白和えサラダ|ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • ごぼう : 2本
  • 人参 : 1/2本
  • 冷凍ほうれん草 : ふたつかみ
  • 水 : 100cc
  • 白胡麻 : 大さじ4
  • 絹ごし豆腐 : 1丁
  • みりん : 大さじ1
  • 醤油 : 大さじ1
  • 和風顆粒だし : 小さじ1
  • マヨネーズ : 大さじ3

Time required

40minutes

Procedure

  1. 1) Cut burdock 00:24

    Cut the burdock into thin slices and cut into small pieces.

  2. 2) Cut carrots 01:19

    Shred the carrots.

  3. 3) Drain the silken tofu 01:57

    Wrap silken tofu in kitchen paper and gently wipe off the water.

  4. 4) 野菜を炒める 02:21

    フライパンにごぼう、人参、水、みりん、醤油、ほんだしを入れて中火で7分ほど炒める。

  5. 5) ほうれん草を加える 03:08

    冷凍ほうれん草を加えて、さらに全体を混ぜ合わせながら炒める。

  6. 6) 絹ごし豆腐を潰す 03:55

    白胡麻を擦る。絹ごし豆腐をなめらかになるまで混ぜ合わせて潰す。

  7. 7) 仕上げる 05:05

    絹ごし豆腐が滑らかになったら、白胡麻、マヨネーズ、炒めた野菜を加えて混ぜ合わせて完成。

Point

・ Peel the burdock root and carrot in advance.
・ Sesame seeds may be used instead of white sesame seeds.
・ Grind white sesame seeds with your favorite roughness.
・ You may add wasabi if you like.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about 3 days.

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