Myoga and trabecular salad, risotto style

Italian
Appetizers
Kataoka Mamoru
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This salad is made with risotto, using Italian rice as a vegetable. If you put the rice together while it is hot, the rice will cook half-heartedly, so make sure to heat it thoroughly before adding it.
Cooking time: 60 minutes
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How to make it
1

Skirt the edamame into salted water, then boil it for about 10 minutes. Once you take it out into a net, sprinkle salt while it's hot, spread it on a tub and let it cool.

2

Boil the corn and cut the fruit into pieces to form granules.

3

Add 20g of salt and boil Italian rice in boiling water, then heat over the heat for 18 minutes.

4

[3] Open the [3] into a colander and drain thoroughly, spread it on a batter, and sprinkle with olive oil and white pepper. It's like preparing vinegared rice, so it's a good idea to fan it with a fan and mix it with a spatula and let it cool. Along the way, add balsamic vinegar and lemon juice.

5

Shredded and squeezed pickled cucumbers, shredded and soaked in water, then squeezed out the water, then squeezed the tomato concusse to [4].

6

Add the edamame extracted from the pod and shredded corn to [5] and mix gently.

7

Spread the trabeculature on a basin and wipe off the water with kitchen paper. Transfer to a bowl, add [A], mix and season.

8

Place [6] on a plate and layer [7] on top. Using celcles gives a good look. Topped with pickled myoga, tomato concusse, and chopped clams to your liquor to your taste.

Ingredients for 4 people

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