簡単和えるだけでソッコーおつまみの完成!アボカドに粒うにを合わせた、酒飲みにはたまらない一品です。高級食材の「うに」も、瓶詰めの「粒うに」なら手頃な価格で手に入ります。ちびちび食べてもおいしいですが、和える材料としても抜群。ぜひお試しください!
材料
- アボカド 1個
- 粒うに 大さじ1
- 醤油 少々(1垂らし)
- わさび お好みで
スーパーの珍味コーナーで見かける「粒うに」。1000円未満のリーズナブルなものがほとんどです。豆腐にのせたり、野菜に乗せたり、手巻き寿司の具にもいいですよ!
使った道具
- 包丁&まな板
- ボウル
- 計量スプーン
- 菜箸
作り方

❶アボカドは縦にぐるっと1周包丁を入れ、少しずらしながらパカっと半分に割る。種に包丁を刺して抜き取る。2〜3cmの食べやすい大きさに切る。
▼アボカドの皮の剥き方はこちらのレシピをご参照ください。


❷ボウルに切ったアボカド・粒うに大さじ1・醤油少々(1垂らし)を入れて和える。

※アボカドの角が崩れても気にせずに。アボカドと粒うにが混ざり合った部分も絶品です。

❸器に盛ってお好みでわさびを添えてできあがり。
クリーミーなアボカドと濃厚な粒うにの相性は抜群。お箸で少しずつ食べたくなるチビチビ系おつまみです。
子どもが食べるかもしれないので、わさびは別添えにしました。辛いのが平気な方はわさびを一緒に混ぜ込んでも◎ わさびがキリッと引き締めてくれますよ。
ビールや日本酒のおつまみに。白ワインならバゲットを添えてもおいしいかと思います。
レシピブログのランキングに参加中!
▼ポチッと応援いただけるとうれしいです▼
合わせたおつまみのレシピ

豚バラの塩漬け焼きや、とうもろこしの酒盗焼きなど。夏メニューなおつまみセットです。
▼ほかのおつまみのレシピはこちら




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