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お浸し（スナップえんどうのだし浸し）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

スナップえんどう : 120g
(A) Bonito broth : 200cc
(A) Light soy sauce : 大さじ1
(A) Liquor : 大さじ1
(A) Mirin : 大さじ1
(A) salt : 小さじ1

Time required

30minutes

Procedure

1) parboil 01:58
Add water (not listed) and salt (not listed) to a pot and bring to a boil.
Add snap peas and boil for 50 seconds.
Turn off the heat and drain the hot water.
Place cold water (not listed) and snap peas in a bowl to cool.
2) make pickled soup 03:39
Put (A) in a pan and bring to a boil.
Boil for a while until the alcohol evaporates.
Turn off the heat and put it in a bowl.
Place in a bowl with ice (not listed) to cool.
3) pickle 05:55
Drain the water from Step 1 and remove the stem and sinew.
Wipe off moisture with kitchen paper.
Place it flat in a storage container.
Cover with plastic wrap and soak overnight in the refrigerator.
Finished on a plate.

Point

・Because hot water gets inside the snap peas and the water cannot be drained, boil the snap peas without removing the stems and sinews, and remove them before pickling.
・Boil while sinking the floating things so that they will not be boiled raw.
・Because snap peas don't absorb the flavor well, pickle them in a strong broth.
・If you put the pickled soup stock in ice and cool it while rotating the bowl containing the soup stock, it will cool quickly.