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  • 2013/08/25
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ゴウヤのおひたし Boiled Summer Vegetables (bitter mellon) dipped in Ohitashi Sauce

レシピ
材料・調味料
ゴウヤ Green melon
好きなだけ as u like
ミョウガ Zingibar mioga
添える分 enough as garnish
オクラ Okra
添える分 enough as garnish
麺つゆ Ready made noodle souce
浸かるくらい enough to dip all
梅干し Japanese plum pickles (ume-boshi)
酸味風味付け for silty sour taste
作り方
1
ミョウガとオクラは軽く湯で、すぐ水でひやす。
Zingibar mioag and Okla: just boil briefly in salted water and immediately rinse with cold water and allow the vegetable to cool.
2
ゴウヤは半分に切り、わたを取り、薄くスライスしてから、5分程茹でこぼして苦味を取り、水で冷します。 Bitter melon has bitterness so boil 5mins in salted water after thin sliced. Rinse with cold water to cool.
3
ゴウヤはよく絞り、オクラとミョウガは紙タオルで水を切ってから、斜め半分に切り、バットに並べる。
Remove excess water and dip in the sauce: It is important to squeeze bitter melon again. Next, remove excess water from Mioga and Okla gently with a towel, as these vegetables cannot be squeezed.
After all vegetables are prepared, place them in a container.
4
おひたしのつけ汁: 梅干しの果肉を潰し適宜薄めた麺つゆに合わせる。
Ohitashi source: Add smashed pulpy ume-boshi into Men-tsuyu (ready made noodle source) and dilute it with water to your preferred taste.
5
おひたしのつけ汁をバットにならべた野菜にかけ、2-3時間置き完成。
Place all prepared vegetables in a container and cover with the ohitashi sauce and leave for several hours. The best time to eat would be from after 2 to 3 hours until the next day.
みんなの投稿 (1)
簡単にゴウヤだけでも美味しいです。苦味が好きなかたは、茹でこぼしせずに、さっと湯がくだけでどうぞ。
もぐもぐ! (9)