三色なます

材料

・大根··············································· 2/3本

・にんじん········································· 1/2本

・かいわれ大根···································· 1パック

・ウナギの蒲焼···································· 小1尾

・梅干··············································· 2個

・酢·················································· 大さじ2杯

・砂糖··············································· 大さじ2杯

・塩·················································· 適量

・いりごま········································· 大さじ1杯

 

作り方

1.大根、にんじんは千切りにして、塩もみしてしばらくおく。

2.うなぎの蒲焼きは、焼網またはグリルで焼き直し、1cm大に切る。

3.梅干は種を取り、包丁でたたき、かいわれは半分に切る。

ボールに砂糖、酢、いりごま、梅干を入れて混ぜ、水気を切った野菜とうなぎを加えて和える。