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漬物(小松菜漬け)|夕方食堂さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Komatsuna : 2 bags
  • 塩 : 小さじ2
  • 唐辛子 : 1本
  • (A)水 : 大さじ1
  • (A)酢 : 大さじ1
  • (A)白だし : 大さじ1
  • (A)砂糖 : moderate amount

Time required

20minutes

Procedure

  1. 1) cut komatsuna 00:45

    Cut off the root of the komatsuna and wash well.
    Separate the leaves and stems.

  2. 2) 茎の水分を抜く 01:06

    茎の部分と塩をジップ袋に入れ、全体に塩がまわるように振る。
    空気を抜いて封を閉め、10分置く。

  3. 3) 漬ける 01:57

    水分を捨て、葉の部分を加える。
    (A)と種を取って輪切りにした唐辛子を加え全体を馴染ませる。
    空気を抜いて封を閉め、冷蔵庫で1時間寝かせたら完成。

Point

・It is better to use a strong zip bag so that it does not break in the middle.
・The recipe in the video has a gentle flavor, so if you prefer a stronger flavor, you can add soy sauce.
・It has a good texture and does not have a harsh taste, so you can eat it as it is or use it as a rice ball.
・Chilling time in the refrigerator is not included in the required time.
・Can be stored in the refrigerator for about 1 week.

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