Salad (Pumpkin Salad) | Recipe transcription from Yuyuga Shokudo
Evening cafeteria Time required : 30minutes
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春キャベツのロースト｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- Spring cabbage : 2-4 servings
- 塩 : 適量
- サラダオイル : 適量
- お好みソース : 大さじ3
- 白ワイン : 大さじ3
- クミン : 小さじ1/2
- ジンジャーパウダー : 小さじ1/2
- 無塩バター : 15g
Time required
30minutes
Procedure
-
1)
Make the sauce
01:14
Put your favorite sauce, white wine, cumin, ginger powder and unsalted butter in a bowl and mix.
-
2)
Cut cabbage
01:45
Divide the cabbage into 4 equal parts and tie them with a kite string so that they do not collapse. Lightly sprinkle salt over the whole.
-
3)
Skip the alcohol in the sauce
02:38
Heat the sauce to remove the alcohol. Add butter and mix gently.
-
4)
キャベツを焼く
02:57
フライパンにサラダ油をひいて温めたら、キャベツを並べて強火で焼く。
-
5)
蒸し焼きする
05:15
蓋をしてお湯を入れて中火で10分蒸し焼きする。
-
6)
仕上げる
06:09
凧糸を切り、キャベツを取り出しお皿に盛り付ける。ソースをかけて完成。
Point
・ Cut the cabbage into 4 equal parts, leaving the core.
・ For the sauce, remove the alcohol and then add the butter.
・ Heat the cabbage slowly until it is browned on both sides.
・ Taste the sauce and adjust the amount of seasoning.
・ After tying the cabbage with a kite string, sprinkle salt to season it.
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