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漬物（トマトの梅出汁漬け）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

tomato : 5 pieces (medium size)
(A)水 : 400ml
(A)塩昆布 : 大さじ大盛り2
(A)醤油 : 大さじ1
(A)みりん : 大さじ1
梅干し : 2個

Time required

20minutes

Procedure

1) prepare for hot water 00:16
Boil water (not listed) in a pot.
Remove the tomato stem and put it in a colander.
2) 梅出汁の下準備をする 00:50
別の鍋に(A)と皮を破った梅干しを入れる。
3) 湯向きする 02:12
When the pot of 1 boils, soak the tomatoes in a colander.
If the skin breaks after soaking for a few seconds, put it on a cutting board.
Peel off the skin so as not to crush it, and put it in a heat-resistant container.
4) 梅出汁を作る 03:22
2を火にかけ、沸々したら梅干しを潰しながら混ぜる。
沸騰してから2分加熱する。
5) 漬ける 03:54
3に熱い4の上澄みを入れる。
常温まで冷めたら冷蔵庫に入れ、冷えたら完成。

Point

・When using cherry tomatoes, use 10 to 15.
・Regular size tomatoes can be used, but medium size tomatoes are recommended as they tend to absorb the flavor.
・You can use 400ml of dashi stock instead of water and salted kelp.
・It is recommended to use sweet umeboshi with soft flesh.
・You can also pickle leftover umeboshi and salted kombu scum from the ume dashi.
・You can boil and pickle seasonal leafy vegetables such as rape blossoms in plum soup.
・The time required does not include the time to remove the rough heat and cool it in the refrigerator.