cook kafemaru Time required : 55minutes
Pickles (pickled vegetables) | Transcript of Kukipapa cooking channel's recipe
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Ingredients
- Cucumber : One
- にんじん : 1/2
- Japanese yam : 120g
- 大葉 : 適量
- めんつゆ : 大さじ3(50g)
- (A)砂糖 : 大さじ1(10g)
- (A)酢 : 大さじ2(30g)
- (A)みりん : 大さじ3(50g)
- (A)唐辛子 : 半分
- (A)チューブわさび : 2〜3g
- salted kelp : 小さじ1(3g)
Time required
5minutes
Procedure
-
1)
make pickled sauce
00:19
Put (A) in a storage container.
-
2)
食材を切る
00:44
Finely chop the salted kombu.
Cut the cucumber, carrot, and yam into 4-5 mm squares.
Cut the perilla in half. -
3)
仕上げる
02:22
1に、2の塩こんぶを加えて混ぜる。
さらに、2のきゅうり、にんじん、山芋をまぜ合わせる。
2の大葉を加え、冷蔵庫で1日冷やして完成。
Point
・It is better to use a 4-fold concentrated type of mentsuyu.
・The wasabi tube should be about 2cm long. The spiciness of wasabi comes off when you pickle it.
・If the size of the cut ingredients is uniform, the appearance will be beautiful.
・Keep in refrigerator for 5-6 days.
・The perfect recipe for rice, meat, and tofu.
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