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漬物（福神漬け）｜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

Japanese white radish : 1/4 piece
人参 : 1/2本
きゅうり : 1本
ナス : 1本
れんこん : 100g
塩 : 小さじ1
昆布 : 約5cm
(A)砂糖 : 120g
(A)醤油 : 120ml
(A)酢 : 90ml
(A)みりん : 80ml
(A)水 : 80ml

Time required

30minutes

Procedure

1) cut vegetables 00:25
Peel the skin of the radish and cut it finely.
Cut off both ends of the cucumber and cut in half lengthwise.
Peel the eggplant, cut it in half lengthwise, and cut it into bite-size pieces.
Cut carrots in half lengthwise and cut into bite-sized pieces.
Peel off the skin of the ginger and cut it into thick strips.
Transfer all vegetables to a bowl, add salt and mix lightly.
2) Preparing the lotus root 02:05
Peel off the skin of the lotus root, cut it into 1/4 lengthwise, and cut it into thick slices. Soak in water.
Boil water, add salt (not listed), and boil drained lotus root for 1 minute.
3) simmer in pickled juice 03:03
Put (A) and finely chopped kelp in a pot and heat.
When it boils, add 1 and 2 that have been squeezed and simmer for 2 minutes.
Drain the vegetables in a colander and reduce the remaining broth to 2/3.
4) 漬ける 05:08
Transfer the vegetables and broth to a zip bag, and when the rough heat is removed, leave it in the refrigerator overnight to complete.

Point

・Fukujinzuke recipe that is perfect not only for curry garnish, but also for accompanying rice.
・By boiling down the pickling juice, the flavor deepens and the shelf life increases.
・When storing in a bottle, sterilize by boiling.
・Time required for soaking in the refrigerator is not included.
・Can be stored in the refrigerator for 2 weeks.