Cucumber and young shoots vinegared food
When cutting bellows, set the angle of the knife and cut it diagonally with the tip of the blade. Once cut, turn the other side and cut it in the same way. Be sure to have a depth of just a little deeper than half. To avoid cutting down to the bottom, it is important to determine the angle of the knife in advance. It will work if you use a running starter about 10cm before cutting the cucumber.
How to make it
1
Cut the cucumber into bellows.
2
Cut the cucumbers from [1] into 2cm pieces, and soak them in 3% salty salty water (not included) for about 5 minutes to thoroughly disinfect the moisture.
3
Put the wakame and [2] cucumbers in a bowl, add the umami vinegar and eel sauce and mix well.
4
Serve it on a plate, serve with cut eel cut, and topped with needle ginger to finish.
material
-
- Cucumber
- 1 bottle
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 50g
-
- Uma vinegar
- 1/2 cup
-
- eel
- 1/2 skewers
-
- Eel sauce
- 1/2 tbsp
-
- For finishing needle ginger
- 1/2 tbsp
[PR]
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