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焼き漬け（長芋の焼き漬け）｜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

長芋 : 200g
大葉 : 7 to 8 sheets
ごま油 : 適量
(A) Water : 300ml
(A dashi pack : 1包
(A) Liquor : 50ml
(A) Mirin : 50ml
醤油 : 50ml
おかか : 2g
炒りごま : 適量

Time required

25minutes

Procedure

1) cut yam 00:16
Wash the yam and peel off the skin.
Cut into 1 cm rounds.
2) bake yam 01:23
Put sesame oil in a frying pan and arrange 1.
Bake on medium heat until both sides are browned.
Put in a storage container.
Add shredded perilla and okaka.
3) make pickle juice 03:17
Put (A) in a pot and heat until it boils.
Reduce the heat and boil the dashi pack for about 1 minute.
Take out the dashi pack.
Add soy sauce and heat until just before boiling.
Remove from heat and let cool.
4) pickle 05:34
Add 3 to 2.
Cover and refrigerate for about 3 hours.
Add toasted sesame and mix.
Finished on a plate.

Point

・Add the soy sauce after it has been boiled, and heat it lightly to improve the flavor.
・Use enough sauce to soak the ingredients.
・Put it in a storage container and store it in the refrigerator (internal temperature 5°) for about 1 week.
・You can adjust the amount of perilla to your liking.