Delicious and healthy food created from safety and security
All-purpose cucumber and eggplant sauce
About 90 minutes (including time to cool in the refrigerator)
Cut, mix and refrigerate for 1 hour. Your versatile sauce is ready!
Ingredients (serves about 4)
1 eggplant 1 cucumber 1 Japanese ginger 1 tube of ginger (approx. 3cm)
5 perilla leaves 40g mekabu
400ml water
1 tablespoon salt
★2 teaspoons water
★A pinch of the ultimate Japanese soup stock★1 teaspoon sugar
★2 teaspoons vinegar
★1.5 tablespoons soy sauce
How to make it
1. Cut off both ends of the cucumber and cut into 7mm cubes. Roughly chop the myoga and shiso leaves. Cut off the stem of the eggplant and cut into 7mm cubes the same size as the cucumber.
② Mix 400ml of water and salt in a bowl, add the eggplant and cucumber, leave for about 5 minutes, and drain the water.
③ Mix the seasonings marked (★) in a separate bowl.
④ Add the ingredients to the seasonings (③), mix, and leave in the refrigerator for about an hour to allow the flavors to blend.
～Maeda family's additive-free Japanese soup stock～
This is a simple powdered soup stock made by grinding eight carefully selected domestic ingredients. It does not contain salt or chemical seasonings, nor does it contain yeast extract, protein hydrolysates, dextrin, or other additives that are found in many additive-free soup stocks. It does not contain any additives, salt, or seasonings. It is made from natural ingredients, so it is safe for children to eat.
このレシピは、
No additives, domestic ingredients, salt-free, the ultimate Japanese soup stock, powder, 100g, Japanese style, Japanese soup stock, Japanese soup stock, miso soup, clear soup, hot pot, oden, chawanmushi, baby food, Maeda family, free shipping
を使っています。
いいくらしとごはん
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