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漬物（ナスときゅうりのゆかりしば漬け）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

eggplant : Two
きゅうり : 2本
みょうが : 3本
大葉 : 10枚
生姜 : 1かけ分
(A) Vinegar : 70cc
(A) Mirin : 50cc
(A) water : 70cc
(A) sugar : 小さじ2
(A) Yukari : 大さじ2

Time required

15minutes

Procedure

1) prepare the vegetables 00:26
Remove the stem of the eggplant, cut it in half, and cut it diagonally.
Put the eggplant in a bowl and expose it to water (not listed) to remove the scum.
Remove both ends of the cucumber, cut in half, cut diagonally and place in a bowl.
Remove the base of the myoga, cut it in half lengthwise, cut it lengthwise into thick slices, and put it in a bowl.
Peel the skin of the ginger, cut it into strips and put it in a bowl.
Shred the perilla and put it in a bowl.
Drain the eggplant and put it in a bowl.
Add salt and mix.
Put it in a bag and knead it.
Let the air out for 30 minutes.
2) mix the seasonings 03:04
Put (A) in a container.
3) pickle 03:54
Put 1 in a colander and drain.
Put it in a bag and take 2 and put it in the bag.
Remove the air and soak for 1 to 20 hours.
Put it in a container or put it in a storage bottle and it's done.

Point

・Cut the cucumber thickly.
・If you have red shiso leaves, use red shiso leaves.
・The time required for 30 minutes in step 1 is not included in the required time.
・Put the yukari in a soup stock pack and use it.
・The time required for soaking for 1 to 20 hours in step 3 is not included.
-Can be stored in the refrigerator for 2 weeks.