出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
#Japanese food
#Seafood dishes
#Appetizers
#Side dishes
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りゅうきゅう｜Cooking with Dogさんのレシピ書き起こし
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Ingredients
- Sashimi of your choice : 260g
- 醤油 : 大さじ2
- みりん : 大さじ1と1/2
- おろし生姜 : 大さじ1/2
- すりごま（白） : 大さじ1
- 青ねぎ : 3～4本
Time required
40minutes
Procedure
-
1)
Pickle sashimi
00:19
Put soy sauce, mirin and grated ginger in a bowl and mix.
Add sashimi, entangle, wrap and leave in the refrigerator for 30 minutes. -
2)
Finish
01:53
Add sesame seeds and green onions to 1 and mix to complete.
Point
・ If you use the separated fillet, it will be more authentic.
・ Kneaded wasabi may be used instead of grated ginger.
・ White wine may be used instead of mirin.
・ Recommended for rice or ochazuke.
・ If you leave it in the refrigerator overnight, the taste will be more absorbed.
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