ひもとうがらしと夏野菜の焼きびたし

辛さ: 1

ひもとうがらしと夏野菜の焼きびたし

ひもとうがらしは出汁との相性バツグン!それを堪能できるレシピ。いろんな野菜といっしょに旬の味を楽しんでください!

材料

2人分


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ひもとうがらし
10〜15本程度
とうもろこし
1本
トマト※
1個
なす
2本

※プチトマトでもOK ※その他お好みの野菜で作ってみてください。

漬け汁


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出汁
3カップ
小さじ1
薄口醤油
小さじ1
みりん
小さじ1

作り方


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  • 01

    まず出汁を取る。 出汁が沸いている時に、調味料を加えて一煮立ちしたら、火を止めて冷ましておく。

  • 02

    ひもとうがらしは魚焼きグリルなどで軽く焦げ目がつく程度に焼く。

  • 03

    とうもろこしは皮を1、2枚残してむき、水で濡らしてからラップで包み、レンジ(600w)で4分程度加熱。 粗熱をとってから皮を剥き、食べやすい大きさに切る。

  • 04

    なすはピーラーで皮をむいてからラップで包み、レンジ(600w)で4分程度加熱。 粗熱をとって食べやすい大きさに切る。

  • 05

    トマトはヘタをとり、皮を湯むきしておく。

  • 06

    1の漬け汁に2〜5の野菜を浸して冷蔵庫でしっかりと冷やしたら出来上がり!

  • とうがらしの下ごしらえをするときは手袋をしましょう。 とうがらしを炒めるときは目が痛くなることがありますのでご注意ください。

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