Chibikaba Cooking Chibikaba Cooking Time required : 40minutes
【巻いて漬けるだけ】やみつき大葉きゅうり｜ こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こしお気に入りに追加
- Cucumber : 3
- 大葉 : 36枚
- 塩(板ずり用) : 小さじ1
- (A) Grated garlic : 小さじ1/2
- (A) Grated ginger : 小さじ1/2
- (A) Sesame oil : 1 tablespoon
- (B) Mirin : 2 tablespoons
- (B) Sake : 1 tablespoon
- (C) Soy sauce : 2 tablespoons
- (C) Nampula : 1 tablespoon
- (C) Mentsuyu (4 times concentrated) : 2 tsp
- (C) Gochujang : 1/2 tbsp
- (C) Korean pepper (coarse) : 1 tablespoon
- (C) Sugar : 2 tsp
- Sesame oil : 1 tablespoon
- garlic : 2 pieces
Sprinkle the cucumbers with salt, shave them, and leave them as they are.
Remove the stems of the perilla leaves, wash them with water, and drain them lightly.
Cut the garlic into thin slices.
Put (A) in a small pan and fry over low heat until lightly scented.
Add (B) and bring to a boil to remove alcohol.
Add (C) and let it boil for a while while mixing.
Turn off the heat, add 1 garlic and sesame oil, and mix.
Wrap the cucumber with perilla
Wash the cucumbers in 1 with water and drain them.
Cut off the tip of the cucumber, cut it into 3 equal parts horizontally, and then cut it into 4 equal parts vertically.
Wrap the cucumbers with the back of the perilla on the inside, and place them in a storage container with the end of the roll facing down.
Sprinkle 3 cucumbers and 2 sauces on the perilla and soak in the refrigerator for about half a day.
・ Gochujang can be replaced with doubanjiang. If you don't like spicy food, you can use miso.
・ If you don't like spicy food, add one pepper instead of Korean pepper.
・ If you are not good at nam pla, you can use soy sauce instead.
・ If you like spicy food, you can change the sesame oil added last in step 2 to chili oil.
・ When sauce is applied in step 3, it is easier to soak the cucumbers and perilla in each step.
・ You can eat it as it is, but you can also eat it on noodles, tofu, pork shabu-shabu, etc.
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