ようかん（さらしあんの水ようかん）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 15minutes
梅酢漬け（茎わかめの梅酢漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- Wakame stems (blanched) : 150g
- 梅干し : 2個
- (A) Soy sauce : 大さじ1と1/2
- (A) Vinegar : 大さじ1と1/2
- (A) Sugar : 1 and 1/2 tsp
Time required
10minutes
Procedure
-
1)
合わせ調味料を作る
01:45
Put the storage bag in a container, add (A) and mix.
Loosen the umeboshi with your hands and add the seeds.
Shake to mix until the sugar dissolves. -
2)
茎わかめを切る
02:44
Cut the stem wakame into 3-4 equal pieces so that they are 3 mm wide and add to 1.
-
3)
漬ける
03:27
Knead 2, remove the air and close the mouth.
Soak overnight in the refrigerator.
Finished on a plate.
Point
・Kuki-wakame must be desalted if it is raw or salted. Boil until soft (about 3 minutes) before using.
・If the blanched stem seaweed is too salty, remove the salt in the same way.
・At least 1.5 pickled plums are enough.
・The salt content of the umeboshi will affect the taste, so adjust the taste to your liking.
・When you like the taste, you can remove it from the seasoning and store it in the refrigerator for a week.
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