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醤油漬け（ピーマンのおかか醤油漬け）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

ピーマン : 4袋
塩 : 小さじ4
(A) Soy sauce : 100cc
(A) Liquor : 100cc
(A) Mirin : 50cc
dried bonito powder : 大さじ1
鷹の爪 : 1本

Time required

20minutes

Procedure

1) prep the peppers 01:38
Remove stems from peppers and cut in half, leaving seeds on.
Cut into 3-4 pieces and place in a bowl.
Add salt, mix and leave for 30 minutes.
2) make pickled sauce 04:15
Put (A) in a heat-resistant container, cover with plastic wrap, and heat in a 700W microwave oven for 1 minute and 30 seconds.
Add the sliced hawk's claws and dried bonito powder, mix and cool.
3) pickle 06:37
Lightly wipe off the moisture from 1 with kitchen paper and put in a storage bag.
Add 2, remove the air, close the mouth, and pickle for a day.
Finished on a plate.

Point

・By adding salt first, the water will come out and the seasoning will easily permeate.
・(A) can be boiled down in a pot before use.
・Katsuobushi powder is made by roasting bonito flakes in a pan and turning them into powder. You can substitute commercially available stock, kombu dashi stock, or Japanese-style dashi stock.
・By doing step 3, the taste will become familiar and it will keep for a long time.
・Adjust the amount of hawk claws to your liking.