冷やし中華（平はるさめの冷やし中華）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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鯖缶冷や汁｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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- Number of Subscribers
- 505.0万人
- Number of View
- 17.4億回
- Number of Videos
- 2,415本
Ingredients
- Mackerel can : About 95g
- 生姜 : 5g
- きゅうり : 1/3本
- みょうが : 1本
- 大葉 : 約5枚
- 絹ごし豆腐 : 1丁
- おろし生姜 : 5g
- （A）白だし : 20cc
- （A）味噌 : 大さじ1
- （A）すりごま : 約大さじ1
- Cold water : 250cc
Time required
20minutes
Procedure
-
1)
Cut vegetables
00:43
Cut the perilla into julienne along the fibers.
Slice the cucumber thinly.
Cut the Japanese ginger in half and cut into julienne. -
2)
Mix mackerel cans and seasonings
01:38
Put mackerel can, grated ginger and (A) in a bowl and mix gently.
Add water and mix while dissolving the whole. -
3)
Finish
03:25
Put the tofu in a bowl while breaking it into bite-sized pieces.
Add 3 cucumbers and add perilla and Japanese ginger to complete.
Point
・ Ginger may be shredded.
-For ginger, a commercially available tube may be used.
・ If you lightly bake the miso and add it, it will become more fragrant.
・ When using water at room temperature, cool it in the refrigerator before eating.
・ It is recommended to soak somen and eat it.
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