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漬物（小松菜のからし漬け）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Komatsuna : 180g-200g
顆粒だし : 1包(8g)
粉からし : 小さじ1

Time required

10minutes

Procedure

1) Prepare the Komatsuna 00:29
Cut off the root of the komatsuna.
Cut the cut end and remove the streaks.
Wash under running water.
Soak in water (not listed) for 30-60 minutes.
Drain in a colander.
2) pickle 03:01
Put 1 in the bag.
Add dashi granules and powdered mustard.
Rub in.
Remove the air from the bag.
Weigh it down and refrigerate for 1-3 days.
3) finish 05:41
2 is taken out of the bag.
Cut into bite-sized pieces.
Arrange on a plate and complete.

Point

・If you don't like spicy food, reduce the amount of mustard to 1/2 teaspoon.
-Can be stored in the refrigerator for 1 week.
・By removing the streaks from the komatsuna, the texture will be better and the flavor will permeate more easily.
・The time required for soaking in water (not listed) for 30 to 60 minutes or longer is not included.
・By soaking in water (not listed) for 30 to 60 minutes or longer, you can remove harshness and harshness.
・If you don't have time to soak in water (not listed) for 30-60 minutes or more, blanch and drain.
・You don't have to wipe off the moisture from the Komatsuna completely.
・The time required does not include the time to soak in the refrigerator for 1 to 3 days.
・You can eat deliciously on the third day after pickling.