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生姜漬け(きざみ生姜漬け)|ばくばクックさんのレシピ書き起こし

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材料

  • ginger : 1 pack (100g)
  • (A) Soy sauce : 大さじ2と1/2
  • (A) sugar : 大さじ1
  • (A) Liquor : 大さじ2
  • (A) Mirin : 大さじ1
  • (A) Vinegar : 小さじ1と1/2
  • 鰹節 : 1〜2g

所要時間

20分

手順

  1. 1) prepare the ginger 00:20

    Peel off the ginger skin with a spoon.
    Cut into large pieces and put in a pot.
    Add water (not listed).
    Bring to a boil and boil for 5-10 minutes to remove the spiciness.
    Chop ginger.

  2. 2) heat up 02:03

    Put 1 and (A) in a pot.
    Bring to a boil to evaporate the alcohol.
    Heat 1 minute.
    Add katsuobushi and mix.

  3. 3) put in a container 03:13

    Put 2 in the container.
    Cool and put in the refrigerator.
    Completed after soaking for a day.

Point

・If you don't need to remove the spiciness, omit the step 1 of boiling over the heat for 5 to 10 minutes.
・Adjust the amount of (A) to your liking.
・Time required for soaking for one day is not included in the required time.
・It can be used as a seasoning for grilled pork with ginger.
・You can arrange it by putting it on rice or cold tofu.

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