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りよ子｜すべてを蒸したい蒸籠レシピ
りよ子｜すべてを蒸したい蒸籠レシピ

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Steamed whole lettuce

I want to steam everything 🫧

Today's recipe is [Whole lettuce hand-torn shabu-shabu 🥬]

Today's menu is

My super regular menu 😏

・ Super easy (Working time: 2 minutes)

・ Super healthy (Estimated calories: kal)

· Transcendental delicious (infinite refill)

· Extremely cheap (budget: 200 yen)

Strength 0, energy 0, no time

I don't even use my head or a knife.

Even in such a state, it is so delicious

Thanks to the steamer ☺️💭

I love the unique texture of steamed lettuce,

I can do it alone.

Kind of like a sneeze 🥬

A new form of pork shabu lettuce.

It's better to have grated radish,

Ponzu is delicious enough without 🤤

Or sold in the supermarket,

Even grated radish pack 🫧

↓ ↓ ↓ ↓ ↓ ↓ Recipe ↓ ↓ ↓ ↓ ↓ ↓

~ Ingredients (roughly for 2 people) ~

1 lettuce

5 slices of meat (anything) ~

I just like ponzu sauce

If you have spare power

grated radish

─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─

Recipe

1. Boil water in a pot

2. Tear the lettuce by hand and put thin meat on it.

3. Steam over high heat for 5 minutes

4. Sprinkle with ponzu (grated radish if available)

Steamed Recipe # steamer # steaming # Just steaming # steamed _ food# steaming # steaming # steaming # steamer # steamer # life # life with steamer # steamer recipe # steamer recipe # steamer recipe # riyoko's time saving steaming recipe # trimmed rice # vegetable recipe # grated radish # lettuce whole # lettuce mass consumption # lettuce shabu-shabu # pork shabu # daie

Recipes

2025/9/8 Edited to

... Read more「せいろでレタスを敷くって、くっつかない？水っぽくならない？」とよく聞かれるので、私が失敗しにくかったコツをまとめます。疲れた日こそ“頭も使わない”で作れるのが、このレタス蒸しのいいところ。 ■レタスはどう敷く？（敷き方のコツ） 私は基本、レタスを大きめに手でちぎって“ふわっと”敷きます。ポイントは「ぎゅうぎゅうに詰めない」こと。蒸気の通り道ができて、均一にしんなりします。芯に近い硬めの部分は下に、柔らかい葉は上にすると食感のムラが減りました。 ■せいろにくっつくのが心配なとき レタス自体が“敷き紙”みたいな役割になるので、実はそこまで張りつきません。それでも気になる日は、 ・葉を少し大きめに敷く（穴が見えないくらい） ・水でさっと洗ったあと、軽く水気を切る（びしょびしょはNG） この2つでかなり快適でした。クッキングシートを敷くより、レタスを敷いた方が蒸気が回って香りも良い気がします。 ■豚肉は豚バラ？しゃぶしゃぶ肉？ どっちでもOKですが、私のおすすめは「薄い豚しゃぶ肉」。火が通りやすく、5分蒸しでちょうどよく仕上がります。豚バラを使うなら、脂が出るのでポン酢＋大根おろしが特に合います。逆にさっぱり寄せたい日はロースの薄切りが食べやすかったです。 ■蒸し時間の目安（強火5分の調整） せいろのサイズやレタスの量で変わるので、最初は4分で一度ふたを開けて豚肉の色を確認しています。肉がまだ赤い部分だけ上に置き直して、＋1分。開ける回数は最小限にすると、蒸気が逃げず時短になります。 ■味変アイデア（ポン酢以外も） ・ポン酢＋ごま油少し：一気にコクが出て止まりません ・ポン酢＋ラー油：ピリ辛でごはんが進む ・白だし少し＋柚子こしょう：上品で飽きにくい 大根おろしがない日は、スーパーのパックでも十分おいしかったです。 ■「こんなに小さく！」なるのは普通 蒸すとレタスは一気にかさが減ります。私はそれが好きで、一玉でもペロッといけます。ばりっとした生レタスとは別物の、くしゃっと柔らかい食感がクセになります。 せいろがあると“楽ちん”で、やる気が起きない日でも「もうできた。」って感覚になれるのが最高。レタス大量消費したいときにもぜひ試してみてください。

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