Potato salad (cream cheese potato salad) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 30minutes
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白菜漬け｜食事処さくらさんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 300g
- ごま油 : 大さじ1/2
- 油 : 大さじ1/2
- 塩昆布 : 15g
- すりごま : 小さじ1
- 酢 : 小さじ1
- 海苔 : たっぷり
Time required
40minutes
Procedure
-
1)
Cut Chinese cabbage
01:46
Cut the core of Chinese cabbage diagonally and cut it one by one to the length of the little finger. Cut the core part to a length of about 5 mm.
-
2)
Wash Chinese cabbage
03:15
Rinse Chinese cabbage with water and drain.
-
3)
Mix Chinese cabbage and oil
04:02
Put Chinese cabbage, sesame oil and oil in a bowl and mix well.
-
4)
仕上げる
05:33
Add salted sesame seeds and sesame seeds and mix well. Add vinegar and seaweed and mix gently to complete.
Point
・ Wash Chinese cabbage with water in advance to remove dirt.
・ The core of Chinese cabbage can be cut to a width of about 5 mm to confine the taste.
・ Drain the Chinese cabbage well.
・ By coating the surface of Chinese cabbage with sesame oil or oil, the water content of Chinese cabbage can be suppressed.
・ The saltiness of seasoned seaweed may be higher than that of grilled seaweed.
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