今朝はゴーヤ
苦味を取るために塩と砂糖で揉んで数分置き、さっと湯通し。
ゴーヤの粗熱と水気をとって味噌とマヨネーズ、砂糖で作ったタレを和える
我が家のタレの配合は
味噌1: 砂糖2: マヨネーズ2
Translation
To take the edge off the bitterness, I rubbed the goya with a bit of salt and sugar and let it sit for a few minutes, then gave it a quick blanch in boiling water.
Once it had cooled slightly and the excess moisture was gone, I tossed it with a homemade sauce made of miso, mayo, and sugar.
Our go-to ratio for the sauce is:
1 part miso : 2 parts sugar : 2 parts mayonnaise
Simple, tasty, and perfect for a quick side dish!