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エスニックな味付けの生春巻き風【なめろう生餃子】|武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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動画数
48本

材料

  • 鯵 : 2匹
  • 長ねぎ : 5cm
  • みょうが : 1本
  • 生姜 : 5g
  • 大葉 : 3枚
  • キムチ : 20~30g
  • (A) Miso : 1/2 to 1 tbsp
  • (A) ナンプラー : 小さじ1
  • (A) ごま油 : 小さじ1
  • レモン : 1切れ

所要時間

手順

  1. 1) Cut horse mackerel and condiments 00:28

    Cut the horse mackerel into 3 pieces and cut into pieces of appropriate size.
    Finely chop the ginger with green onions, perilla leaves, and Japanese ginger.

  2. 2) Hit the horse mackerel and condiments 07:09

    Combine the horse mackerel and condiments and tap with a knife until it becomes finer.

  3. 3) Make bean paste 07:23

    (A), mix the chopped kimchi, add to 2 and mix.

  4. 4) 仕上げる 09:05

    ライスペーパーを水にくぐらせ、半分に切る。
    あんを乗せて包み、皿に盛ったら完成。

Point

・ It is also recommended to use gochujang instead of kimchi.
・ It is recommended to cut the kimchi water lightly before using it.
・ It is advisable to adjust the seasoning little by little while tasting.
・ If you like, it is recommended to add vinegar and white pepper.

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