揚げ物（甘辛タレの鶏ささみ揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
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紅白なます｜Cooking with Dogさんのレシピ書き起こし
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- 477本
Ingredients
- Japanese white radish : 300g
- にんじん : 30g
- 塩 : 小さじ1
- ゆず : 1個
- （A）砂糖 : 大さじ1/2
- （A）はちみつ : 小さじ1
- （A）酢 : 大さじ1
- （A）水 : 大さじ2
- 干し柿 : 2個
Time required
30minutes
Procedure
-
1)
Cut vegetables
00:17
Peel the radish thickly and chop it into 2 to 3 mm wide pieces.
Cut the carrots thinner than the radish. -
2)
Salt the vegetables
01:17
Put radish, carrots and salt in a bowl, mix and leave for 10 minutes.
-
3)
Cut the yuzu
01:30
Shave the yuzu peel thinly and cut into julienne.
Cut the yuzu in half and squeeze the juice. -
4)
Make seasoned vinegar
02:12
ボウルに（A）、ゆずの果汁を大さじ1杯入れ、混ぜる。
-
5)
合わせ酢に漬ける
02:37
4に水気を絞った2、ゆずの皮を加え、混ぜる。
全体を漬け、ラップをかけて冷蔵庫で30分置く。 -
6)
仕上げる
03:24
干し柿のヘタを切り落とし、細切りする。
干し柿となますを混ぜ、器に盛ったら完成。
Point
・ For radish, use the center to the top.
-The yuzu peel may be a commercially available one.
・ Dried figs may be used instead of dried persimmons.
・ As a guide, the amount of carrot is 10% of radish.
・ Can be stored in the refrigerator for several days.
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