焼き物（大葉とささみの焼き物）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 25minutes
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Perilla and pickled tomatoes | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen
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Ingredients
- tomato : Four
- 大葉 : 20枚
- Soy sauce : 大さじ3
- vinegar : 大さじ3
- sugar : 大さじ1と1/2
- lemon juice : 大さじ1と1/2
- Grated garlic : 小さじ1/2
- Olive oil : 大さじ1
Time required
20minutes
Procedure
-
1)
Make ponzu
01:30
Put soy sauce, vinegar, sugar and lemon juice in a container.
Add grated garlic and olive oil and mix. -
2)
Cut vegetables
01:57
Lightly wash the perilla leaves with water, wipe off the water, and cut off the stems.
Remove the calyx of the tomato and make a cross cut at the bottom. -
3)
Peel the tomatoes in hot water
03:37
Boil water in a pan and blanch the tomatoes for 10 to 20 seconds.
Soak in ice water for about 1 minute, peel and cut into 1 cm width. -
4)
仕上げる
05:35
容器にトマトと大葉を交互に並べ、ポン酢をかける。
ラップをかけ、冷蔵庫で1時間程漬けたら完成。
Point
・ Ponzu may be commercially available.
・ Keep the ponzu vinegar in the refrigerator until it is used for cooking.
・ Tomatoes may be pickled without peeling.
・ Adjust the tomato blanching time by watching the situation.
・ When soaking, it is recommended to drop the wrap and hang it like a lid.
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