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【至高の冷しゃぶサラダ】|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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動画数
911本

材料

  • Pork ribs : 250g
  • 水 : 800cc
  • 鶏ガラスープの素 : 小さじ2
  • 水菜 : 200g
  • みょうが : 3個
  • (A)醤油 : 大さじ2
  • (A)ねりごま : 大さじ2
  • (A)酢 : 大さじ1と1/2
  • (A)砂糖 : 大さじ1と1/2
  • (A)ごま油 : 大さじ1
  • (A)味の素 : 5振り
  • ニンニク : 1/2片
  • ラー油 : 適量

所要時間

40分

手順

  1. 1) Prepare for Mizuna 02:07

    Cut the mizuna into 3-4 cm widths.
    Put it in a salad spinner and soak it in water (not included in the amount).

  2. 2) Preparing for myoga 03:22

    Cut the Japanese ginger in half.
    Cut into julienne diagonally.

  3. 3) Prepare for garlic 04:21

    Peel the garlic.

  4. 4) 豚バラ肉の下準備をする 04:28

    豚バラ肉を3〜4cm幅に切る。

  5. 5) 茹でる 04:45

    鍋に水を入れて沸かし、鶏ガラスープの素を入れる。
    4をほぐしながら入れて茹でる。
    赤身が無くなったらバットに取り出す。
    ラップを被せて冷蔵庫または冷凍庫で冷やす。

  6. 6) ドレッシングを作る 06:22

    ボウルに(A)とニンニクをすりおろして入れて混ぜる。

  7. 7) 水菜の水気を切る 07:50

    Drain the water from 1 using a salad spinner.

  8. 8) 混ぜる 08:28

    7をサラダスピナーの器に入れる。
    2と4を入れて混ぜる。
    6を適量入れて混ぜる。

  9. 9) 盛り付ける 09:34

    8をお皿に盛る。
    残りの6をかける。
    ラー油をかける。

Point

・ Sliced pork ribs are used, but shabu-shabu meat may also be used.
・ By immersing the water vegetables in water (outside the amount), the astringent taste is removed and the texture is improved.
・ If you don't have a salad spinner in step 1, you can use a colander instead, but make sure to drain the water well.
・ If you wash the boiled pork belly with cold water, the taste will be lost, so put it in a vat and cool it in the refrigerator or freezer.
・ It will be more delicious if you eat it with Japanese pepper.

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