Marinated Tomato and New Onion
The recipe is here ↓
In the season when ultraviolet rays begin to worry
Trim from the inside of the body
Refreshing beauty marinade
Marinated Tomato and New Onion Made with Shiokoji
✔ season of UV rays
✔ easy to eat
✔ Recommended for making ◎
Ingredients (for 2-3 people)
2 medium tomatoes
1 medium onion
3 teaspoons salt koji
olive oil tablespoon 3
lemon juice tablespoon 1 / 2
A little black pepper (optional)
Parsley to taste
How to make
① Put tomatoes in boiling water for 10 to 20 seconds, then put them in cold water, peel them, and cut them into bite-size pieces.
② Slice the new onion thinly, soak it in water and drain it well
③ Mix salt koji, olive oil, lemon juice and black pepper to make marinade
④ Add tomatoes and new onions and mix gently
⑤ Let it rest a little in the refrigerator and let the taste blend in
⑥ Serve in a bowl, sprinkle with olive oil to finish, sprinkle with parsley if you like
point
・ Tomatoes are blanched and have a gentle taste
・ Soak the new onions in water to soften the spiciness
・ The umami of koji gives a simple but satisfying taste
・ Increase the absorption rate of nutrients with finishing olive oil
When marinated, a lot of water comes out
An important drop of tomato flavor and nutrition melted
I want you to drink it until the end ☺ ︎
Mellow flavor with koji
You can take the nutrition of tomatoes firmly
Refreshing beauty marinade
Tomato lycopene has a strong antioxidant effect and is effective for UV damage
Eating with olive oil increases absorption rate
New Onion Allyl Sulfide Supports Blood Flow
Helps digestion with the enzyme of koji and makes it easy to absorb nutrients
Trim from the inside of the body
UV care rice from spring
In Miyazaki With the son of a high school student
I'm sending while being the mother of a rebellious daughter in middle school
Living with koji
Eat everyday meals a little gently ☺ ︎
I'm happy to like, comment, and follow
私はこのトマトと新玉ねぎの塩麹マリネを何度も作っていますが、特 に季節の変わり目や紫外線が強く感じられる春先におすすめしたいです。塩麹を使うことでマリネ液にまろやかさとコクが生まれ、シンプルなのに満足感のある味わいに仕上がります。 私のお気に入りのポイントは、まずトマトは湯むきをして皮を剥くことで食感がやわらかくなり、口当たりがとても良くなることです。また、新玉ねぎは薄くスライスしてしっかり水にさらすことで辛みが抑えられ、食べやすくなります。 塩麹は発酵食品ならではの酵素が豊富で、消化を助けるだけでなく、栄養の吸収効率を高めてくれるので健康維持にも役立っています。さらに、オリーブオイルとレモン汁の組み合わせは、トマトの代表的な栄養素リコピンの吸収率を飛躍的にアップさせるので、紫外線から肌を守る力も高まります。 私は時間があればさらに冷蔵庫で少し長めに休ませ、味をなじませてからいただきます。こうするとトマトと新玉ねぎの旨みが染み出したマリネ液も美味しくて、最後の一滴までしっかり楽しめます。 簡単で栄養バランスも良く、日々の食事に取り入れやすいこのレシピは忙しい方や健康意識が高い方にもおすすめです。紫外線が強くなる季節に、ぜひ試してみてください。
