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漬物（山形だし）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

eggplant : One
きゅうり : 1本
長芋 : 100g
茗荷 : 1本
大場 : 5枚
蜂蜜南高梅 : 1粒
(A)水 : 500ml
(A)塩 : 大さじ1
(B) Shirodashi : 小さじ2
(B) Vinegar : 大さじ1/2
(B) Sugar : 小さじ1
(B) Salted kelp : 8g
ご飯 : 1杯分

Time required

15minutes

Procedure

1) Soak eggplant and cucumber in salt water 00:20
Mix (A) to make salt water.
Cut off the stem of the eggplant, scrape off the hard part, cut into 5mm squares, and soak in salt water for 5 to 10 minutes.
Remove the stalk from the cucumber, cut into 5mm cubes, and soak in vinegar water for 5 to 10 minutes.
2) cut vegetables 04:24
Finely chop the myoga.
Remove stems from Oba and cut into 5 mm widths.
Remove the seeds from the honey Nanko plums and pound them with a knife.
Wash the yam with water and rub the surface with aluminum foil to remove it.
Wipe off the moisture and cut into 5mm squares.
Place the chopped vegetables in a bowl.
3) finish 07:46
Pull 1 out of the salt water into a colander and wipe off the water with kitchen paper.
Transfer to the bowl from step 2, add (B), mix well, and leave in the refrigerator for 15-30 minutes.
Completed on top of rice served in a bowl.

Point

・Yamagata dashi is the local cuisine of Yamagata.
・When slicing vegetables, it will be easier to cut if the part you sliced first is facing down.
・Because the cucumbers are soaked in salt water, you don't have to grind them.
・You can make it without honey Nanko plum, but it is recommended to make it with it.
・The yam should be cut last as it will stain the cutting board.
・When wiping off the salt water, wipe the bottom of the colander well.
・The time required to rest in the refrigerator is not included in the required time.