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■ポイント ・きゅうりは程よく水分を残しておきましょう。 ・鶏むね肉を焼くときは最初は火力強めで、裏返したら料理酒を回し入れて弱火で焼くと、おからパウダーはカリッと香ばしく中はふっくらジューシーに。 ▼レシピブログはこちら https://o-ryota.com/recipe/chickensteak-cucumber-sauce/ ───── 【English】 ■Ingredients (2 serves) ・1 (270 g) skinless chicken breast ・1 (100 g) cucumber ・1 umeboshi （A）Salt and pepper to taste （A）1/2 soy pulp powder ・1 tbsp olive oil ・1 tbsp cooking sake ★Seasonings ・1 tsp sesame oil ・1 tsp Japanese noodle soup base (3 strength) ■Cooking Time 15 minutes ■Nutrition Information Energy…254.2cal Protein…34.3g Fat…11.0g Carbohydrate Total…4.5g -Sugars…2.7g -Dietary Fiber…1.8g ※Nutriton infomation shold be considered an estimate. ■Instruction 1．Remove the seed from the umeboshi and finely chop. Cut off the ends of the cucumber and grate it, lightly squeeze out the moisture using paper towel. 2．Mix (1) with ★ in a bowl to make the sauce. 3．Butterfly the chicken breast and season both sides of with (A). 4．Heat olive oil in a frying pan and grill (3) over medium heat, pressing it with a spatula until it gets a nice sear. Once flipped and add cooking sake, cover the pan. Then cook on low heat for 2 to 3 minutes. 5．Cut (4) into bite-sized pieces and arrange it on a plate. Pour (2) over the chicken, enjoy! ───── 【BGM】 伊藤ケイスケ 様 作曲：日焼け跡