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Potato Salad | Cooking Researcher Ryuji's Buzz Recipe's Recipe Transcript

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Ingredients

  • potatoes : 3 pieces (about 380g)
  • ベーコン : 2パック(70g)
  • サラダ油 : 少量
  • 卵 : 1個
  • 玉ねぎ : 1/4個(60g)
  • (A)マヨネーズ : 大さじ3(36g)
  • (A)ケチャップ : 大さじ1/2(6g)
  • (A)味の素 : 5振り
  • (A)黒胡椒 : 適量
  • (A)塩 : 小さじ1/4
  • (A)和からし : 3cm
  • (A)粒マスタード : 小さじ1
  • きゅうり : 50g
  • 塩 : 小さじ1/4
  • 黒胡椒 : 適量
  • 乾燥パセリ : 適量

Time required

30minutes

Procedure

  1. 1) prepare the potatoes 02:26

    Peel the potatoes.
    Roughly chop.
    Place in a heatproof bowl.
    Cover with plastic wrap and heat in the microwave for 6 minutes.

  2. 2) prepare the cucumber 04:14

    Cut the cucumber into rings.

  3. 3) prepare the onions 04:52

    Peel the skin of the onion.
    Cut into thin slices.

  4. 4) ベーコンの下準備をする 05:23

    ベーコンを細切りにする。

  5. 5) 粗熱をとる 05:38

    1のラップを外して粗熱をとる。

  6. 6) 炒める 05:48

    フライパンに油と4を入れ、火にかける。
    炒める。
    卵を割り入れ、半熟になるまで両面を火にかける。
    3を入れて炒める。

  7. 7) 混ぜる 06:50

    5に6を入れる。
    潰しながら混ぜて粗熱をとる。
    冷蔵庫又は冷凍庫に入れて冷やす。

  8. 8) きゅうりを塩もみする 07:56

    ボウルに2と塩を入れる。
    揉み込んで3分置く。
    絞って水気をとる。

  9. 9) 味付けをする 09:55

    7に(A)と8を入れて混ぜる。

  10. 10) 盛り付ける 11:54

    お皿に9を盛る。
    黒胡椒と乾燥パセリをかけて完成。

Point

・In step 2, cut the cucumber diagonally so that it doesn't roll.
・In step 7, mix while leaving the shape of the potatoes.
・If you are in a hurry for step 7, put it in the freezer to cool.
・During step 9, taste and add 1 tablespoon (12g) of ketchup if the taste is not strong.
・If you don't have both Japanese mustard and mustard, just use one.

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