【作り置きレシピ】夏野菜たっぷり「山形のだし」｜ごはんのお供＆冷奴におすすめ！
Yamagata dashi Eggplant: 2 Chop the vegetables into pieces of about 5-7mm. Eggplant has a cooling effect on the body, making it perfect for preventing summer fatigue! Soak the eggplant in water to remove the bitterness, then drain the water. Cucumber: 2 Chop into pieces the same size as the eggplant. Cucumber is rich in potassium and also helps to balance salt intake. Salt: 1 teaspoon Put the chopped eggplant and cucumber into a bowl, add salt, mix lightly, and leave for about 5 minutes. Once the water has been released, rinse off the salt with water and drain thoroughly. Shiso leaves: 10 Shiso leaves have a high antibacterial effect and their aroma also has a relaxing effect♪ Myoga: 2 piecesMyoga, a fragrant vegetable unique to Japan, also has the effect of increasing appetite and aiding digestion◎ Ginger: 30gGinger : 30gGinger has a warming effect on the body and can also be expected to boost immunity! Dashi stock: 4 tablespoons Soy sauce: 2 tablespoons Sake: 1 tablespoon Mirin: 1 tablespoon Vinegar: 2 teaspoons Brown sugar (sugar): 1 teaspoon Add the seasonings and heat over medium heat. When it boils, heat until the sugar dissolves and turn off the heat. Gagome kelp: 5g Add gagome kelp and chopped vegetables and mix well. The sticky components of gagome kelp help regulate the intestinal environment. “Yamagata dashi” is irresistible with its crunchy vegetables and fragrant condiments. Once you try it, you’ll be hooked on the cool summer taste. Transfer to a storage container and chill in the refrigerator for about an hour to let the flavors blend. It’s also recommended as a side dish for rice, a topping for cold tofu, or noodles. [Ingredients] ・ Eggplant: 2 ・ Cucumber: 2 ・ Salt: 1 teaspoon ・ Myoga: 2 ・ Ginger: 30g ・ Shiso: 10 ・ Gagome kelp: 5g ☆Seasonings ・ Dashi stock: 4 tablespoons ・ Soy sauce: 2 tablespoons ・ Sake: 1 tablespoon ・ Mirin: 1 tablespoon ・ Vinegar: 2 teaspoons ・ Brown sugar (sugar): 1 teaspoonThank you for watching! For more information, please check the description.
夏野菜と香味野菜をたっぷり使った「山形のだし」は、暑い季節にぴったりのさっぱりメニュー！ごはんのお供や冷奴、麺のトッピングにもおすすめです。簡単に作れて、野菜もしっかり摂れるヘルシーな一品です。
【材料】
・ なす：2本
・ きゅうり：2本
・ 塩：小さじ1
・ みょうが：2個
・ 生姜：30g
・ 大葉：10枚
・ がごめ昆布：5g
☆調味料
・ だし汁：大さじ4
・ しょうゆ：大さじ2
・ 酒：大さじ1
・ みりん：大さじ1
・ 酢：小さじ2
・ 砂糖：小さじ1
【作り方】
1. なす、きゅうり、みょうが、生姜、大葉をそれぞれ5〜7mm程度の大きさに刻む。
なすは水にさらしてアクを抜き、水気を切っておく。
2. 刻んだなすときゅうりをボウルに入れ、塩を加えて軽く混ぜ、5分ほど置く。
水分が出たら水で塩を洗い流し、しっかり水気を切る。
3. 鍋に☆の調味料をすべて入れて中火にかけ、沸騰したら砂糖が溶けるまで加熱し、火を止める。
4. 粗熱が取れたら、がごめ昆布と刻んだ野菜を加えてよく混ぜる。
5. 保存容器に移し、冷蔵庫で1時間ほど冷やして味をなじませる。