出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 10minutes
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Sunomono of Enoki and Mozuku
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- 360本
Ingredients
- えのき : 1袋
- もずく酢(市販) : 2パック(70g×2)
- レモン、または酢 : 適量
- しょうが : 1かけ
Time required
3minutes
Procedure
-
1)
えのきを切って加熱する
01:31
Do not wash the enoki mushrooms.
Place in a bowl, cover with plastic wrap and heat in the microwave. -
2)
もずく酢などを混ぜる
05:25
Lightly loosen the heated enoki mushrooms and add the mozuku vinegar.
Add grated ginger and mix.
Squeeze the right amount of lemon and put it in and it's done.
Point
・Cut the enoki mushrooms from the tip, leaving the roots attached so that they do not fall apart.
・After cutting the roots, loosen them with your hands.
・For microwave heating of enoki mushrooms, 1 minute per 100g is a guideline at any wattage.
・Mozuku vinegar and enoki mushrooms are too sweet, so add lemon or vinegar.
・It is recommended to add lemon, which is a citrus fruit.
・Keep it in the refrigerator and add lemon juice again before eating to bring out the citrus aroma.
・If you add a little sesame oil, it will be rich and delicious.
・Add okra and wasabi, tokoroten and mustard to your liking.
・When adding okra, heat it in the microwave along with the enoki mushrooms.
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