30分
Put (A) in a bowl, mix and cool in the freezer.
Cut off both ends of the cucumber and cut into coarse pieces.
If it has condiments, cut it into pieces that are easy to eat.
Cut the burdock into the same length as the cucumber, cut it into 4 equal parts, and put it in a bag.
Add potato starch to the bag, close the mouth of the bag, shake and sprinkle the burdock with potato starch.
Put water in a pan, add a little salt, and boil the water.
Remove the skin from the chicken, cut it in half along the cut, and cut it into thin slices.
Turn off the heat in the pan, add chicken, and loosen with chopsticks so that they do not overlap.
Leave it for about 1 minute and let it cook with residual heat.
When it's cooked, give it to a colander and drain it.
フライパンに油を入れ、ごま油を少量加え、火にかける。
2のごぼうを加え、焼き目が付くまで揚げ焼きにする。
皿にきゅうり、ごぼう、鶏肉を盛る。
冷凍庫から取り出したタレをかけ、薬味を乗せて完成。
・ If you like spicy food, you can change the miso to 1/2 tablespoon of doubanjiang.
・ When frying burdock, add a small amount of sesame oil to the salad oil for a savory finish.
・ When frying burdock, use a small frying pan to reduce the amount of oil.
・ If you cut the cucumber and burdock to the same length, the finished product will look better.
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