Fresh, crispy texture, not the starchy taste of western dish
このレシピの生い立ち
Thanks to たみゅさん whose recipe served as my inspiration. I posted an English version of this recipe for my sister-in-law.
材料
- Spaghetti Squash 1 small
- carrots 1 large
- English Cucumber 1
- Green Onions* 1/4 cup chopped
- Cilantro* 1/4 cup chopped
- Jalapeno mild* 1 small minced
- sesame seed* 1 tablespoon
- soy sauce* 1/4 cup
- vinegar (rice)* １/4 cup
- sesame oil* 2 tablespoon
- sugar* 1 tablespoon
- salt and pepper to taste
作り方
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1
Cut the squash in half lengthwise. Scoop out the seeds.
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2
Then cut each half into 1 1/2 to 2 inch wide strips
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3
Place in a large pot, covering with water. Heat to boil.
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4
After reaching boil, turn eye off, and drain.
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5
Immediately put drained squash in ice water to blanch.
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6
While blanching use a form to scrape “meat” from squash.
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7
Remove yellow, tough skin and discard.
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8
Remove squash strings from water by hand and squeeze dry.
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9
Wash, thinly slice and julienne carrots and english cucumber
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10
Sprinkle carrots and cucumbers with salt, squeezing to dry
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11
Place “dried” squash, carrots, and cucumbers in a bowl.
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12
Prepare Dressing:
Mix ingredients above with an “*” -
13
Pour dressing over squash/carrot mixture and stir.
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14
Add salt and pepper to taste.
