【ヘルシーでカラダにやさしいレシピ】ごはんがススムおかず！小松菜とエビのからし和え

【ヘルシーでカラダにやさしいレシピ】ごはんがススムおかず！小松菜とエビのからし和え

Hello, this is Yukari from Montfrère. Beautiful with vegetables! Easy cooking! Today’s menu is komatsuna and shrimp with mustard . [Music] This serves two. Let’s cut the komatsuna. [Music] Separate the leaves and stems. Cut the stems into pieces about 3-4cm long. [Music] Oh, this is 100g of komatsuna. Stack the leaves, cut them in half lengthwise, and then cut them in half widthwise. Here are four shiitake mushrooms. [Music] Some viewers don’t like shiitake mushrooms, so I recommend using Bunashimeji mushrooms as a substitute. Thinly slice them. Here are 100g of frozen peeled shrimp. Once thawed, sprinkle with 1 tablespoon of sake. [Music] Now, let’s make the sauce. 1 tablespoon black vinegar, 2 teaspoons soy sauce, 2 teaspoons sugar, and 1/2 teaspoon grated garlic. [Music] Japanese mustard. Add 1/4 teaspoon and a pinch of salt. Mix well. Now, let’s start frying. Heat the frying pan over medium heat. Add 1 tablespoon of salad oil. [Music] Let’s start frying the shiitake mushrooms. Stir-fry until the oil is absorbed. Next, add the komatsuna stems and stir-fry. Stir-fry until they’re slightly softened. Okay. Let’s add the shrimp. Stir-fry until they change color. [Music] Finally, add the komatsuna leaves. Stir-fry until they’re softened. Okay, we’re done frying. Now, let’s mix them with the sauce. Now, let’s toss them. It’s best to let them cool a little after frying . [Music] Let’s toss them. Let’s serve them in a bowl. The spicy komatsuna and shrimp tossed dish is complete. Cheers to tonight. [Music] How was it? Thank you for watching. Please subscribe . See you again in the next cooking episode.

小松菜の鉄分の吸収を助けるタンパク質が、エビから摂取できます。骨粗しょう症やイライラ予防にそして美肌づくりも効果が期待できます。時短！ワンパン！