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Pickles (Pickles of Chinese cabbage) | Transcript of Chararinko Cook's recipe

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Chara Rinko

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Ingredients

Chinese cabbage : 1/4 piece (net 450g)
塩 : 大さじ1/2
玉ねぎ : 1/2個(70g)
ツナ缶 : 1缶(70g)
(A)めんつゆ(2倍濃縮) : 大さじ1
(A)塩コショウ : 少々
(A)レモン汁 : 少々
(A)ごま油 : 少々

Time required

30minutes

Procedure

1) prepare the cabbage 22:22
Cut off the core of the cabbage and wash it.
Separate the white part and the leaves.
Cut the white part into thin strips.
Cut the leaves into appropriate sizes.
Put the chopped Chinese cabbage and salt in a large zip bag, rub it in, and let it sit for 15-20 minutes.
2) 玉ねぎを切る 03:08
玉ねぎは繊維に沿って細切りにし、水をくぐらせる。
3) 混ぜる 05:12
1の白菜の水気を絞りボールに移す。
2とツナ缶を油ごと入れる。
(A)を入れよく混ぜたら完成。

Point

・Prepared recipe for mass consumption of Chinese cabbage.
・If you cut the white part of Chinese cabbage against the grain, the umami will come out, so it is better to cut along the grain.
・If the onions are exposed to too much water, they lose both their umami and nutrients, so it is enough to just let them pass through the water.
・When squeezing out the water from the Chinese cabbage, cut the end of the zip bag into small pieces, and squeeze out the water from the squeezing hole on top of the zip bag.
・You can eat it like a salad immediately after making it, but if you leave it in the refrigerator for half a day, the taste will blend and it will be even more delicious.
・The recommended shelf life is 5 days in the refrigerator.