和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
Couscous Salad | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Couscous : 1/2 cup
- Hot water : 1/2 cup
- salt : Appropriate amount
- Peeled chestnut : 6 grains
- Enoki : 1/4 bag
- Red onion : 1/4 piece
- Black olive : 6 grains
- (A) Olive oil : 40g
- (A) Red wine vinegar : 30g
- (A) Salt : Appropriate amount
- (A) Pepper : Appropriate amount
Time required
10minutes
Procedure
-
1)
Prepare the material
00:28
Add salt and pepper to couscous, pour hot water, cover and put back.
-
2)
Cut the material
01:22
Boil the enoki mushrooms and chop them, and chop the red onions. Roughly chop the peeled chestnuts and black olives.
-
3)
Mix
01:46
Loosen the couscous rehydrated with hot water and mix the ingredients. Add salt and pepper to taste. Combine (A) to make a dressing.
Point
・ Recipe for 2 servings of "Couscous Salad" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A classic French side dish. French people sometimes eat it as a staple food.
・ Pour hot water into couscous and soak for about 7 minutes.
・ The red onion may be an ordinary onion.
・ Plenty of dressing.
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