出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
#Appetizers
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#diet
ささみときゅうりの梅塩昆布和え｜アフ郎's Kitchenさんのレシピ書き起こし
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- Number of Subscribers
- 10.5万人
- Number of View
- 1,804.8万回
- Number of Videos
- 317本
Ingredients
- ささみ : 2本
- 水 : 500cc
- 酒 : 大さじ1
- キュウリ : 1本
- 塩 : 少々
- 梅干し : 2個
- 塩昆布 : 5g
- ごま : 小さじ1
- 鰹節 : 適量
Time required
25minutes
Procedure
-
1)
Boil the scissors
04:29
Put hot water and sake in a pan and boil, then add scissors, turn off the heat and let it cook for 15 minutes with residual heat.
-
2)
Cut the cucumber
04:45
Cut off the end of the cucumber, cut it in half vertically, and cut it diagonally with a width of 3 mm.
-
3)
Knead the cucumber
05:02
Add salt to the cucumber and knead lightly.
-
4)
梅干しをほぐす
05:08
梅干しの種を取り除いて、実をほぐす。
-
5)
具材を混ぜ合わせる
05:18
ボウルに手でほぐしたささみ、水気を絞ったキュウリ、梅干し、塩昆布、ごまを入れてよく和える。
-
6)
仕上げる
06:01
お皿に盛り付けたら、鰹節をのせて完成。
Point
・ The scissors are softened by adding sake and cooking with residual heat.
・ Since the scissors are hot, loosen them by hand while being careful.
・ Cucumber can be easily drained by rubbing with salt.
・ Squeeze the water from the cucumber by hand.
・ Adjust the amount of dried bonito to your liking.
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