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Cucumber aemono｜Recipe written by cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

きゅうり : 3本(300g)
砂糖(下処理用) : 大さじ1と1/2
にんにく : 2片
ピーナッツ : 40g
サラダ油 : 大さじ1
(A)醤油 : 大さじ1と2/3
(A)酢 : 小さじ2と1/2
(A)オイスターソース : 小さじ2
(A)味の素 : 7振り
(A)輪切り唐辛子 : 適量
(A)砂糖 : 小さじ1/2

Time required

20minutes

Procedure

1) cut a cucumber 01:51
Cut off the stem of the cucumber and beat it.
Cut diagonally and put in a plastic bag.
Add the sugar for processing and rub it in.
Leave in refrigerator for 15 minutes.
Finely chop the garlic.
2) roast peanuts 04:36
Add salad oil to a frying pan and fry peanuts.
When it turns brown, turn off the heat and let it cool.
3) finish 05:43
Squeeze out the water from the cucumbers, add the cooled peanuts, (A), garlic, and sliced chili peppers and rub them in.
Transfer to a storage container and finish with sliced chili peppers if you like.

Point

・By hitting the cucumber, the sauce will easily stick to it.
・If the cucumber is large, cut it into easy-to-eat pieces.
・By adding sugar to the cucumber preparation, moisture will be released and the taste will be easier to enter.
・Fry the peanuts, being careful not to burn them.
・Add sliced red pepper if you like.
・Taste and adjust.