Tokyo Recipes by Nadia

薑味芝麻豆芽沙拉

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豆芽是最被低估的蔬菜之一,自從搬到日本後,我一直將它們加入我的許多沙拉中。它們不僅價格實惠,而且口感清脆爽口。雖然豆芽本身味道不濃,但這正是它們非常適合吸收這款美味薑芝麻醬油沙拉醬的原因。

您可以隨意擺盤。不過,我發現先鋪上黃瓜,再放番茄,然後將豆芽放在中間,這樣擺盤會讓菜餚看起來格外色彩豐富、令人食欲大開。

一味唐辛子(一味唐辛子)是一種由磨碎的乾辣椒製成的日本香料。我喜歡在沙拉醬中加入少許,以增添一點辣味和額外的風味層次,但這完全是可選的。一如既往,歡迎您根據自己喜歡的鹹淡程度調整沙拉醬的比例。

當您想要一道簡單的配菜,且能在20分鐘內完成時,這是最完美的沙拉。它也非常適合提前準備——只需放入冰箱冷藏,等您準備好上桌時取出即可!

薑味芝麻豆芽沙拉
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烹飪時間

10 分鐘

評分
Lina ☆ りな
Artist

Lina ☆ りな

Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats

個人資料

食材

份量 4

原始食譜(1倍)可製作 4 份

調整食譜份量時,部分食材的比例可能需要微調。請根據實際情況調整,並按口味進行調味。

  • 10 2/3 oz 豆芽
  • 1 大番茄 (可以用5–10顆小番茄代替。)
  • 1 小黃瓜
  • 1tbsp 烤白芝麻
  • 1tbsp 磨碎的薑
  • 2tbsp 切碎的蔥
  • 1tbsp 磨碎的白芝麻
  • A
    2tbsp 醬油
  • A
    1tbsp 蘋果醋
  • A
    1tbsp 芝麻油
  • A
    1tbsp
  • A
    2tbsp
  • A
    N/A 少許鹽
  • A
    N/A 黑胡椒
  • A
    N/A 一味辣椒粉(日本"唐辛子"乾紅辣椒粉) (可選)

步驟

  • 1

    將豆芽在沸水中汆燙,然後放在濾鍋中冷卻,同時準備其他食材。

    薑味芝麻豆芽沙拉 Process1
  • 2

    將番茄和小黃瓜切成一口大小的塊。建議將小黃瓜切成薄片,以與細長的豆芽保持一致!

    薑味芝麻豆芽沙拉 Process2
  • 3

    將蔬菜擺放在大盤子或碗中,然後撒上芝麻。

    薑味芝麻豆芽沙拉 Process3
  • 4

    將所有醬汁食材A 醬油2tbsp、蘋果醋1tbsp、芝麻油1tbsp、糖1tbsp、水2tbsp、少許鹽N/A、黑胡椒N/A、一味辣椒粉(日本"唐辛子"乾紅辣椒粉)N/A混合在一起,放入冰箱冷藏至上桌前。

    薑味芝麻豆芽沙拉 Process4
  • 5

    上桌前將醬汁淋在沙拉上,輕輕拌勻,享用。

    薑味芝麻豆芽沙拉 Process5

食譜ID

674

小提示與備注

為了增加脆感,焯水後用冷水沖洗豆芽並瀝乾。

這道沙拉可以提前幾小時準備好並冷藏,待上桌前再加入醬汁(這樣口感最新鮮)。

小黃瓜可以用其他爽脆的蔬菜代替,例如切薄片的生菜或大白菜。

大番茄可以用5–10顆小番茄代替。

如果您難以消化生蔥,建議用微波爐加熱30秒至1分鐘。

根據個人口味調整醬油和水的比例。

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