「疲労回復効果のあるお酢が無理なく取れる、これからの季節にピッタリの料理です。和えてすぐ、胡瓜のカリッとした食感をサラダ感覚で食べてもよし。しばらく漬けて浅漬け感覚で食べてもおいしいです。」
材料
切り干し大根20g(乾燥の状態で)
胡瓜1本
ミョウガ1個
千切り生姜 ミョウガと同じくらい(生姜はお好みで)
合わせ調味料
香の黒酢ソース大さじ1
リンゴ酢大さじ2
水大さじ2
作り方
1.切り干し大根を戻す。
2.胡瓜は乱切りにし、ミョウガは千切りにする。
3.材料をボールに入れ、調味料と合わせる。
※切り干し大根は戻してから、少し短めに切った方が、味もなじませやすく食べやすいです。
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