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It's delicious at the restaurant level [Supreme white dressing] | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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チャンネル登録者数
309.0万人
再生回数
6.0億回
動画数
868本

材料

  • Bonito : 3g
  • 木綿豆腐 : 150g
  • (A) Sesame seeds : 大さじ1
  • (A) Ajinomoto : 3振り
  • (A) Soy sauce : 小さじ1
  • (A) Salt : 小さじ1/3
  • (A) Sugar : 小さじ2
  • ほうれん草 : 100g
  • にんじん : 50g
  • しめじ : 50g
  • 塩 : 小さじ1と1/2
  • 醤油 : 小さじ1

所要時間

30分

手順

  1. 1) Prepare for carrots 02:35

    Divide the carrot into two equal parts without peeling.
    Cut into thin slices and julienne.

  2. 2) Prepare for spinach 03:53

    Cut the spinach stem into 3-4 cm widths.
    Wash the root part well and cut it into small pieces.
    Cut the leaves into 3-4 cm widths.
    Separate the stem, root and leaves.

  3. 3) Prepare for shimeji mushrooms 04:49

    Shimeji mushrooms are cut off.
    Cut in half and loosen.

  4. 4) 鰹節の下準備をする 05:08

    鰹節を容器に入れ、電子レンジで600w50秒加熱する。

  5. 5) 和え衣を作る 05:23

    Put cotton tofu in a colander and drain.
    While still in the colander, press with a spoon to strain and place in a bowl.
    Knead 4 into powder and put in a bowl.
    Add (A) and mix.

  6. 6) 野菜を茹でる 07:02

    Boil hot water (outside the amount) in a pan.
    Add salt.
    Add 2 stems and 1 and boil for 1 minute.
    Add 3 and boil for 1 minute.
    Add the leaf part of 2 and boil for 1 minute.
    Open it in a colander and cool it with running water.
    Squeeze the water well.
    Sprinkle with soy sauce, let it blend in and squeeze.

  7. 7) 和える 09:28

    5に6を入れる。
    よく混ぜる。

  8. 8) 盛り付ける 09:51

    お皿に7を盛る。

Point

・ Other mushrooms such as shimeji mushrooms may be used instead.
・ Since carrots contain nutrients around the skin, use them without peeling.
・ Add inosinic acid from dried bonito and glutamic acid from Ajinomoto to bring out the flavor.
・ As a guide, the amount of salt in step 6 should be about the same as the salt concentration of the soup.
・ By adding salt when boiling vegetables in step 6, the green color of the leaves can be brightened and salted.
・ By boiling and squeezing vegetables in step 6 and then squeezing them with soy sauce, the osmotic pressure of the soy sauce can remove the astringent taste and astringency of the vegetables.

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