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Seasoned zucchini｜kattyanneru's recipe transcription

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kattyanneru

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Ingredients

zucchini : 1 (200g)
塩 : 小さじ1/2
みょうが : 2個
ちくわ : 3本
大葉 : 5枚
長芋 : 100g(5㎝程)
酢 : 小さじ1
(A)白だし : 大さじ2
(A)水 : 大さじ2
(A)砂糖 : 小さじ1
(A)めかぶ(味つき) : 1パック(40g)

Time required

20minutes

Procedure

1) cut material 00:41
Cut off both ends of the zucchini and cut into 3 to 5 mm squares.
Sprinkle the cut zucchini with salt and set aside for 10 minutes.
Cut off both ends of the myoga, cut it into quarters lengthwise, and cut it horizontally into 3 mm wide pieces.
After cutting the myoga, soak it in water for about 5 minutes to remove the scum.
Cut the chikuwa lengthwise into 5 equal parts, then cut horizontally into 2 mm wide pieces.
Cut the stalks off the leaves and chop finely.
Peel the yam and cut into 3-5mm squares.
Place the chopped yam in a bowl, add vinegar and mix.
2) finish 02:03
Rinse the zucchini under running water, squeeze out the excess water by hand, and add to the bowl with the yam.
Drain the myoga and add to the bowl.
Furthermore, add perilla and chikuwa, add (A), and mix the whole to complete.

Point

・If you don't like myoga, you can make it without myoga.
・After adding all the ingredients and mixing, if the taste feels weak, add white soup stock to adjust.
・You can eat it as it is, but it also goes well with rice, noodles, and chilled rice.
・It is good to eat after chilling in the refrigerator.