きんぴら（肉入り塩きんぴら）｜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
Cooking expert Ryuji's buzz recipe Time required : 30minutes
Salmon Avocado Yukhoe Bowl ｜ Life Theater: Transcription of useful cooking videos
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Ingredients
- Salmon (for raw consumption) : 150g
- avocado : 1/2 piece
- lemon juice : a little
- (A) Soy sauce : 1 tablespoon
- (A) Mirin : 1 tablespoon
- (A) Sesame seeds : 2 tsp
- (A) Sesame oil : 1 tsp
- (A) Gochujang : 1 tsp
- (A) Grated garlic : a little
- rice : 2 cups
- Hot spring egg : 2 pieces
Time required
10minutes
Procedure
-
1)
Make pickled sauce
01:17
Heat mirin in a heat-resistant container in a microwave oven to make boiled mirin.
Add (A) and mix. -
2)
Season the ingredients
04:13
Cut the salmon into 1 to 2 cm cubes and soak in a pickled sauce.
Cut the avocado into 2 cm cubes and sprinkle with lemon juice. -
3)
Serve rice in a bowl
07:29
Serve rice in a bowl.
-
4)
Finish with salmon and avocado
08:27
Mix salmon and avocado and place on rice.
Place the hot spring egg in the middle and you're done.
Point
・ Mirin can be boiled once to remove alcohol. If it is a small amount, it can be easily boiled by boiling in a microwave oven.
・ Grated garlic may be in a tube, but if you use raw garlic, it will be more fragrant.
・ Salmon can be delicious even if it is cut into large pieces to give it a strong presence.
・ When pickling in a short time, chop the salmon into small pieces so that the taste will soak in quickly.
・ By sprinkling lemon juice on avocado, you can prevent discoloration and stop the color vividly.
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