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漬物（キャベツの漬物）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 400g
(A)砂糖 : 小さじ1
(A)塩 : 小さじ1
(B) Liquor : 大さじ3
(B) Mirin : 大さじ3
(B) Sugar : 大さじ1
(B) light soy sauce : 大さじ2
(B) Kombu : 3g
酢 : 80ml
ごま油 : 適量
鷹の爪(輪切り) : 適量

Time required

15minutes

Procedure

1) make preparations 00:17
Remove the core from the cabbage.
Divide vertically into 2 equal pieces, divide into easy-to-handle pieces, and wash under running water.
Slice the stem into thin slices, and roughly chop the rest.
Place the chopped cabbage in a large bowl.
2) drain water from cabbage 02:34
Put (A) in the bowl of 1 and knead the whole.
Let it sit for 10 minutes, squeeze out the water with kitchen paper, etc., and put it in a zipper bag.
3) make sauce 03:37
Put (B) in a small pot, tear the kombu into small pieces and add it.
Add hawk's claws (round slices) and heat over low heat.
When it boils, simmer for 30 seconds and turn off the heat.
Add vinegar and remove from heat.
4) 具材を合わせる 06:40
2の袋の中に3を加え、袋の上から揉み込む。
空気を抜いて袋を閉じ、冷蔵庫で3時間以上漬ける。
5) 盛り付ける 07:50
Place on a plate and drizzle with sesame oil to complete.

Point

・By thinly slicing the stem of the cabbage, it will be more palatable and the flavor will permeate more easily.
・Cabbage becomes softer and sweeter in the center, so use the center when eating raw, and the outside when cooking.
・If the cabbage you have finished cutting is piled up, it will be difficult for the flavor to soak in, so it is a good idea to break it apart before rubbing it with salt.
・Because the surface of kombu may be dusty, it is a good idea to wipe it off with a paper dampened with water.
・The time required for soaking in the refrigerator is not included.