チャーシュー（鶏もも肉のチャーシュー）｜エプロンさんのレシピ書き起こし
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春雨（えのき春雨）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
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Ingredients
- えのき : 400g
- 春雨 : 60g
- (A) Sesame oil : 大さじ2
- (A) Mentsuyu : 大さじ4
- (A)Vinegar : 大さじ1/2
- (A) Grated garlic : 小さじ1/2
- 白ごま : 1 tablespoon
Time required
10minutes
Procedure
-
1)
Prepare the ingredients
02:16
Cut off the roots of the enoki mushrooms.
Add the loosened enoki mushrooms and vermicelli to a bowl.
Pour boiling water (not listed) until all the ingredients are submerged.
Leave it for 1-2 minutes. -
2)
finish
05:41
Drain 1 in a colander, drain thoroughly, and place in a bowl.
Add (A) and mix.
Finished with white sesame seeds.
Point
・We use 5x concentrated mentsuyu.
-You can use leftover vegetables.
・If the enoki mushrooms are long, you can cut them in half.
・If you are using long vermicelli noodles, cut them into bite-sized pieces.
・In step 2, it is best to add the seasonings while the ingredients are still hot, as the flavors will meld together.
・You can use grated ginger instead of grated garlic.
・Taste the seasoning and adjust the amount.
・If you like, you can add chili oil for seasoning.
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