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ささみのツナ風油煮｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Scissors : 3 bottles (about 200g)
ニンニク : 3片
塩 : 小さじ1/3(2g)
味の素 : 4振り
黒胡椒 : 適量
オリーブオイル : 適量
輪切り唐辛子 : 適量
乾燥パセリ : 適量

Time required

25minutes

Procedure

1) Prepare for garlic 01:41
Crush the garlic with a knife, peel and remove the core.
2) Prepare for scissors 02:03
Put the scissors in a bowl, sprinkle with salt and knead.
Sprinkle Ajinomoto and knead.
Sprinkle black pepper and knead.
3) Boil 03:18
Put olive oil in a small pot to a height of 1 cm from the bottom and heat it over high heat.
Add 1 and bring to a low heat.
Put 2 in.
Add the sliced pepper.
Boil over low heat and cook.
Turn it over when 2 is cooked.
Boil on low heat for 5-6 minutes.
4) 容器に入れる 04:42
耐熱の保存容器に3を全部入れる。
乾燥パセリを振る。

Point

・ Recipe of tuna-style oil boiled with scissors that goes well with rice and bread.
・ The amount of salt should be 1% of the amount of scissors.
・ Use Ajinomoto as you like. Bring out the umami of the scissors by using Ajinomoto.
・ When adding black pepper in step 3, you may add basil or oregano and arrange it.
・ During step 4, make sure that the scissors are cooked.
・ Can be stored refrigerated for about 5 days.
・ It will be more delicious if you eat it with salt or soy sauce.
・ You can enjoy it even if you put it on rice and sprinkle soy sauce and small onions on it.