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Tororo rice | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

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

Time required

20minutes

Procedure

1) Prepare for long potatoes 00:55
Peel the long potatoes.
Grate and put in a bowl.
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) 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) 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) 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.