もったいない食材ハンバーグ
ささきひろこ
2
30 minutes
30 minutes
4
ハンバーガー
ハンバーガー
規格外野菜を乾燥した『OYAOYA』の野菜たちをいれ、オリジナルの「もったいない食材ハンバーグ」づくりのはじまりです。
棄てられる可能性のあった食材とは思えないほどの、立派な1品。「もったいない食材」で、おいしいものができると証明できました。
しかも、サバと乾燥野菜のハンバーグは冷めてもおいしい！冷やして前菜にしてもOKだし、お弁当にもgoodです。
材料
乾燥ラディッシュ
乾燥水菜
乾燥九条ねぎ
乾燥玉ねぎ
サバ缶500g
タピオカスターチを大さじ2
卵：3個
メープルシロップ：20g
オリーブオイル：100g
アーモンドパウダー：200g
- ココナッツパウダー：100g
にんじんパウダー：大さじ3
ベーキングパウダー：大さじ1
ココナッツミルク：400ml
調理方法
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- サバ500gに卵2個、乾燥野菜を数種類、タピオカスターチを大さじ2いれて撹拌。
マフィン型にいれ、180℃のオーブンで20分焼く。
はさむパンは焼きドーナツにして、ベーグル風にします
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具材をボウルで混ぜて、180℃のオーブンで25分焼いたら完成。
アボカドをのせて、はさんで完成
Dried radish
Twenty-Day Radishes: Even Sweeter When Dried
The radishes carefully cultivated by young farmers in Kyotamba Town are delightfully juicy and sweet, their red, jewel-like bulbs overflowing with a flavor that will captivate you. The off-spec radishes used for dried vegetables are also exquisite.
Known for becoming even sweeter when cooked, these radishes become even more intensely sweet when dried. Unlike the crisp, fleeting texture of fresh radishes, these have a satisfying chewiness, allowing you to fully immerse yourself in their sweet, lingering aftertaste.
■ Juicy sweetness overflowing from jewel-like red bulbs
■ Even sweeter flavor when dried
■ A satisfying, chewy texture unlike the crisp, fleeting freshness
■ Immerse yourself in a sweet, lingering aftertaste
How to Use Dried Radishes
When enjoying them in salads, use the rehydrated water in soup as well. Not only the vivid color but also the sweetness has dissolved into it. Of course, you can also add them directly to soup or pickle them. They also make a beautiful jelly dish.
Radish Cassata: The humid season is upon us once again. With the desire to "feel refreshed, even if only in spirit," we created this chilled sweet using dried vegetables. Click here for the recipe
Nut and Yogurt Mousse: This sweet dish uses dried vegetables coated in honey, with half mixed into the mousse and the other half used as a topping.Click here for the recipe
About the Radish Raw Material
Uses radishes from Kyotamba, Kyoto. Compared to other regions, these radishes are larger and recommended for sautéing or making tempura. The red color of the radish seems to represent the passion of the farmer, Mr. Nomura.
Dried Radish Product Overview
Ingredients: Radish (Kyoto Prefecture)
Producers:
- Nomura Family Returned to Kyotamba, a city of food, to farm and, as a successor to his grandfather, is working on regional revitalization focusing on radishes.
- Kyotamba Radish: Initiatives in Kyotamba Town to make it a radish production area.
Contents:
- 20g: For first-time trial
- Large pack 80g: For repeat customers
Country of Origin: Kyoto, Kyotamba
Shelf life: 180 days from manufacturing date
How to enjoy: Recommended for use in dishes after rehydrating with water or in stews.
Click here for wholesale supply of domestic dried radish raw materials
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