ゴーヤチャンプルー（魚肉ソーセージのカレーゴーヤチャンプルー）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 15minutes
#Vegetable dishes
#Appetizers
#Side dishes
#Rice companion
#Popular YouTuber (more than 100,000 registered users)
#Easy
漬物（壬生菜の浅漬け）｜coris cookingさんのレシピ書き起こし
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- 1,191本
Ingredients
- Mibuna greens : 2 bundles (about 200g)
- 塩 : 5g
- (A)砂糖 : 大さじ1
- (A)米酢 : 大さじ2/3
- (A)昆布(5mm幅カット) : 5枚
- (A)鷹の爪(種を取ったもの) : 1本
Time required
10minutes
Procedure
-
1)
cut mibuna greens
00:30
Lightly wash the mibuna and cut into 3 cm wide pieces.
-
2)
漬ける
01:05
ボウルに1と塩を入れ、全体によく絡める。
大きめのジップ袋に移し(A)を加え、全体に行き渡るよう軽く混ぜる。
空気を抜いて平らにし、バット→軽めの重石の順位に上に乗せて冷蔵庫で3時間以上冷やしたら完成。
Point
・The part near the root of mibuna has a good texture and is sweet, so it is better to wash it well before using it.
・Grain vinegar can be used instead of rice vinegar.
・You can change the cutting width as you like.
・When the refrigeration time exceeds 3 hours, remove the weight and put it in the refrigerator only in a zip bag.
・Chilling time in the refrigerator is not included in the required time.
・Can be stored in the refrigerator for 3 to 4 days.
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