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Vinegared dish (lotus root, carrot and pumpkin vinegared dish)｜｜[Inaka Soba Kawahara] Transcription of the cooking and pickles recipe

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

carrot : 100g
蓮根 : 150g
カボチャ : 100g
Citron : 適量
(A) Vinegar : 200cc
(A) sugar : 大さじ4
(A) Mirin : 大さじ1
(A) Liquor : 大さじ1
salt (for seasoning) : ひとつまみ
出汁昆布 : 4cm
塩(お湯用) : ひとつまみ
酢(お湯用) : 大さじ1
唐辛子 : 1/2本

Time required

20minutes

Procedure

1) mix the seasonings 00:17
Put (A) in a pan and heat over high heat.
Skim off the alcohol and dissolve the sugar.
Turn off the heat when it boils.
Add salt (for seasoning) to the pan.
Make cuts alternately in the dashi kombu and put them in the pot.
Cool at room temperature.
2) prepare the vegetables 01:34
Peel the carrot, lotus root, and pumpkin with a peeler.
Cut the lotus root into 1 mm wide pieces with a slicer and put them in vinegar water (not listed).
Thinly slice the pumpkin and carrots with a slicer.
Soak carrots in water (not listed).
3) Preparing the Yuzu 03:32
Slice the yuzu with a knife.
4) 水切りする 03:46
人参をザルにあけて水切りする。
5) 湯通しする 03:59
沸騰したお湯(分量外)に塩(お湯用)を入れる。
火を弱めてザルごと人参を鍋に入れ、10秒湯通しして取り出す。
カボチャを鍋に入れて10秒湯通しして取り出す。
蓮根の酢水(分量外)を捨て、鍋に酢(お湯用)を入れる。
蓮根を鍋に入れて10秒湯通しして取り出す。
それぞれ水(分量外)にさらして冷ます。
6) 仕上げる 05:49
Wipe the water off the vegetables with kitchen paper.
Arrange the lotus root, carrot, and pumpkin on a plate.
Add dashi kelp.
Turn 1 from the edge of the plate.
Serve with yuzu.
Remove the chili pepper seeds, cut into round slices and place on top to complete.

Point

・Do not heat the dashi kombu as it will give an astringent taste.
・When making salads and pickles, peeling the skin off the vegetables will improve the texture.
・The amount of vinegar water (not listed) for exposing the lotus roots should be enough water (not listed) to soak the lotus roots, and 1 tablespoon of vinegar (not listed).
・By exposing the lotus root to vinegar water (not listed), the color will be fixed.
・Blanch the lotus root at the end.
・You can use sudachi or bitter orange instead of yuzu.