味噌漬け（エシャレットと夏野菜の味噌漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
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Sasami and avocado with salted kelp ｜ Marina Takewaki's recipe transcription
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Ingredients
- avocado : 1 piece
- ささみ : 4本
- 塩昆布 : 15〜20g
- 酒 : 大さじ1
- レモン汁 : 大さじ1
- 白胡麻 : 適量
- Sesame oil : 適量
Time required
25minutes
Procedure
-
1)
Cut the flank steak
08:14
Take the streaks of the scissors and cut into bite-sized pieces.
-
2)
Rub the scissors
08:34
Put it in a seasoning bag, add sake and knead it.
-
3)
Heat the flank steak
08:43
Boil the water in a pan, put the seasoning bag containing the scissors in the pan, turn off the heat, cover it, and leave it for about 15 minutes.
-
4)
アボカドを切る
09:10
アボカドを半分に切り皮を剥いたら、一口大に切る。レモン汁をかけて混ぜ合わせる。
-
5)
仕上げる
09:48
水分を拭き取ったささみ、塩昆布、白胡麻、ごま油を入れて混ぜ合わせて完成。
Point
・ The scissors become soft when cooked with residual heat.
・ If you are concerned about the water content of the scissors, wipe it off with kitchen paper.
・ Add white sesame and sesame oil in the desired amount.
・ 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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