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材料 Ingredients
ぶりの刺身・・・・・120g
いりごま白・・・・・小さじ1
大葉・・・・・1枚
水菜・・・・・30g
透明醤油でつくった柚子舞うぽん酢・・・・・・大さじ2(30g)
ごま油・・・・・大さじ2(24g)
Sashimi of yellowtail-120g
Rigorigoma white-1tsp
Shiso leaves-1sheets
Mizuna greens-30g
Clear yuzu ponzu soy sauce- 2 tbsps (30g).
Sesame oil-2 tbsps (24g)
作り方 Preparation
Step ①
ぶりは食べやすい大きさに切り、大葉は千切りに、水菜は5㎝幅に切る
Step ②
透明醤油でつくった柚子舞うぽん酢とごま油をボウルに入れて混ぜ、①を和える
Step ③
器に水菜をのせ、②を盛りつけたら、いりごま、大葉を飾る
1) Cut yellowtail into bite-size pieces, shredded shiso leaves, and potherb mustard into 5 cm pieces.
2) Mix Clear yuzu ponzu soy sauce and sesame oil in a bowl, and dress ①.
3) Place potherb mustard on top of ②and garnish with sesame paste and shiso leaves.
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