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きゅうりの漬物｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Cucumber : Two
(A)塩 : ふたつまみ
(A)砂糖 : ふたつまみ
(B) Shirodashi : 大さじ1と1/2
(B)) Vinegar : 大さじ1と1/2
(B) sugar : 小さじ1
(B) Ajinomoto : ひとつまみ
(B) Sesame oil : 大さじ1/2
(B) Sliced hawk claws : 好みの量
(B) Garlic (grated) : 1/2 piece (4-5g)

Time required

20minutes

Procedure

1) Make some preparations. 00:18
Wash the cucumbers, rub them with salt on your hands, and rinse with running water.
Wipe off the moisture of the cucumber and cut off the stem.
Divide it in half horizontally, then divide it in half lengthwise.
Hit the skin of the cucumber with the back of a knife.
Then, cut it into bite-size pieces and put it in a bowl.
Add (A) to a bowl, rub into the cucumbers, and leave for about 10 minutes.
2) make sauce 03:53
Cover the bowl with a plastic bag and put (B) in it.
3) finish 05:10
Wipe off the moisture of the cucumber with kitchen paper and add to 2.
Rub the top of the plastic bag to mix the cucumber and sauce.
Close the plastic bag while removing the air, and place in the refrigerator for 1-3 hours to complete.

Point

・The time required for soaking in the refrigerator is not included.
・It is best to use fresh cucumbers that have firmness.
・In step 1, by hitting the skin of the cucumber with the back of a knife, the skin will be crushed and the taste will become easier to absorb.
・In step 1, the salt and sugar are rubbed into the cucumbers to draw out the moisture, making it easier for the flavors to permeate into the cucumbers.