カレー（牛すじ肉と生姜のカレー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
Scallop and cream cheese salad | Hotel de Mikuni's recipe transcription
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Ingredients
- Scallop can : 1 can
- Cream cheese : 4 pieces (18gx4)
- Red onion : 1/2 piece
- cucumber : One
- Caper : 1 tsp
- lemon juice : 2 tsp
- salad : Appropriate amount
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
20minutes
Procedure
-
1)
Prepare the material
00:10
Bring the cream cheese to room temperature. Slice the red onions and cucumbers into slices and soak them in water to drain them. Loosen the scallops.
-
2)
Mix the ingredients
01:10
Spread cream cheese in a bowl, add lemon juice and capers, and let it blend in. Add scallop cans, cucumbers, and red onions in that order and mix evenly. Taste and add salt and pepper to taste.
-
3)
Serve
03:16
Spread the salad on a plate and put the mixed scallops on it.
Point
・ A recipe for 2 to 4 servings of "scallop and cream cheese salad" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Recommended salad for summer.
・ The point is the juice of scallop cans.
・ Red onions are more colorful, but ordinary onions are also acceptable.
・ The salad can be radish sprouts, lettuce, etc.
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