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これは絶対覚えておいた方がいい!やみつきとろろ| けんますクッキングさんのレシピ書き起こし

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材料

  • Nagaimo : One
  • きゅうり : 1本
  • みょうが : 3本
  • 大葉 : 5枚
  • 塩昆布 : 適量
  • 塩 : 適量
  • めんつゆ : 適量
  • 白ごま : 適量

所要時間

20分

手順

  1. 1) Prepare for long potatoes 00:55

    Peel the long potatoes.
    Grate and put in a bowl.

  2. 2) Prepare for cucumbers 01:20

    Cut off the calyx of the cucumber.
    Cut in half vertically.
    Cut into thin slices.
    Put in another bowl.
    Add salt and knead.

  3. 3) Prepare for the perilla 02:25

    Cut off the stems of the perilla leaves.
    Cut in half vertically.
    Stack and shred.
    Put in 1 bowl.

  4. 4) みょうがの下準備をする 02:48

    みょうがを縦半分に切る。
    根元を切り落とす。
    薄切りにする。
    1のボウルに入れる。

  5. 5) 混ぜる 03:52

    Squeeze the water from 2 and put it in the bowl from 1.
    Soak salted kelp in water, add and mix.
    Add mentsuyu and mix.
    Add white sesame seeds and mix.
    Put it in a clean tapper.

Point

・ During step 2, adjust the amount of salt by tasting.
・ During step 5, salt can be removed by exposing the salted kelp to water.
・ In step 5, adjust the amount of mentsuyu to your liking.
・ You can enjoy it by sprinkling it on rice.
・ Put chopped seaweed on top if you like.
・ Add salted kelp to bring out the umami.
・ The scent of perilla and Japanese ginger is good.
・ You may arrange it with wasabi flavor or add chirimen-jako.
・ You can also put canned yakitori on top of rice and sprinkle it on it to make it delicious.
・ It will last for 2 to 3 days.

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