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和え物（菜の花のからし和え）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

菜の花 : 200～250g
塩 : 小さじ1
(A)醤油 : 大さじ1～大さじ1と1/2
(A)みりん : 大さじ1
(A)酢 : 大さじ1と1/2
(A)酒 : 大さじ2
(A)砂糖 : 大さじ3
(A)練りがらし : 大さじ2

Time required

15minutes

Procedure

1) 茹でる 00:26
Add water (not listed) to a pot and bring to a boil.
Add salt and the core of the rape blossoms and heat for 30 seconds.
Add the leaf part and heat for 30 seconds while turning it over.
Remove to cold water (not listed).
Prepare another cold water (not listed), add the rape blossoms and cool for 5 minutes.
2) 絞る 01:54
Roll 2 with a rolling paper and squeeze.
Cut the flower part and cut the other part into 3-4 cm wide pieces.
Squeeze lightly by hand.
3) 和える 02:40
(A)を混ぜ合わせる。
2の花の部分以外を入れ、和える。
最後に花の部分を入れ、軽く和える。
30分～1時間ほど置き、お皿に盛って完成。

Point

・Use plenty of hot water for step 1.
・In step 1, when the core of the rape blossoms is heated and the whole is sunk, the leaves are boiled.
・Heat quickly without overcooking and take out.
・By using a rolling paper, the fibers of the rape blossoms will not be damaged and the seasoning will blend in better.
・You can change the kneaded mustard powder to Japanese mustard powder if you like.
・Add the flower part at the end so as not to lose its shape, and mix gently.
・You can make it in advance for about 3 days.