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漬物（野菜のスティック漬け）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Cucumber : Two
大根 : 1/3〜1/2本
にんじん : 1本
ニンニク : 2片
塩 : 小さじ1と1/2〜2
(A) dark soy sauce : 大さじ2と1/2
(A) Shirodashi : 大さじ2
(A) Vinegar : 大さじ2
(A) Red miso : 小さじ2
(A) Liquor : 100cc
(A) Salted kelp : 25g
(A) dried bonito : 15g
(A) Mirin : 50cc

Time required

15minutes

Procedure

1) prepare the vegetables 00:10
Cut the daikon radish into 4 cm wide pieces, peel off the skin with a knife, and cut into sticks.
Peel the carrots with a peeler, cut into 4 cm wide pieces, and cut into sticks.
Cut the cucumber into 4 cm wide pieces and cut into 6 pieces lengthwise.
Cut the garlic cloves in half, peel off the skin and crush with a knife.
2) mix 03:23
Put 1 in a large bag.
Add salt first and then add (A).
Mix by shaking the air-filled bag up and down and left and right.
Squeeze out the air and tie the bag.
3) finish 04:51
Refrigerate for 1-2 hours to complete.

Point

・You can peel the radish skin with a peeler.
・Use the part of the radish that is close to the leaves.
・If the amount of carrots is small, the appearance will be better.
・Cut the carrots into smaller pieces than the radish for a better appearance.
・Crushing the garlic makes it easier for the flavor to permeate.
・Remove the garlic sprouts if you are concerned about them.
・Chilling time in the refrigerator for 1-2 hours is not included in the required time.
・It can be stored in the refrigerator for about 1 month during winter and spring.
・You can use seasonal vegetables such as turnips and wild yam instead of radish.