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飲食店独立学校 /こうせい校長

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Ingredients

きゅうり : 6本
塩(板ずり用) : 小さじ3
生姜 : 40g
(A) Mirin : 100g
(A) Sugar : 30g
(B) Rice vinegar : 100g
(B) Dark soy sauce : 70g
輪切り唐辛子 : 適量
salt (for cucumber) : 3g

Time required

20minutes

Procedure

1) prepare the cucumber 00:23
Sprinkle the cucumbers with salt (for scraping) and scrape them on a cutting board.
Rinse with water and wipe dry.
Cut off the stem and make diagonal cuts on both sides.
Place in a tray, sprinkle with salt (for cucumbers), cover with plastic wrap and let stand for 30 minutes.
2) prepare the ginger 02:37
Wash the ginger and wipe off the moisture.
Remove any exposed or dry parts.
Peel off the skin, cut it into thin strips, put it in a colander and wash it by changing the water twice.
Soak in water for 10 minutes and drain well.
Squeeze the cucumber into a bowl and add the ginger.
3) 漬けダレを作る 05:30
Put (A) in a pan and bring to a boil.
Add (B) and bring to a boil again.
Turn off the heat and add the sliced chillies.
4) 漬ける 05:54
Put 3 in a warm bowl in 2, cover with a kitchen paper to remove the lid, and let stand for 10 minutes.
Put the pickled sauce in a pot and bring to a boil.
Put the cucumber, ginger, and warmed pickle sauce in a storage container.
Cover with kitchen paper to remove rough heat.
Cover and let it rest overnight in the refrigerator, turning it occasionally.
Cut into bite-size pieces and place on a plate to complete.

Point

・By sprinkling salt on the cucumbers and letting them sit for 30 minutes, excess moisture will be removed and the flavors will be absorbed more easily.
・If you don't like the spiciness of ginger, you can reduce the spiciness by adding it to the pickled sauce and cooking it together.
・When putting the cucumbers in a bowl, place the cucumbers in the sauce so that they are not too high.