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みりん漬け（梅のみりん漬け）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Ome : 400g
みりん : 1L

Time required

70minutes

Procedure

1) Prepare plums 01:37
Remove the hard part of the stem of the plum with a toothpick and wash it well.
Wipe off the moisture with kitchen paper.
Use a toothpick to make 40 to 50 small holes all over the surface.
2) Boil the mirin 03:05
Put the mirin in a pan and heat to evaporate the alcohol.
Boil until the volume is reduced by half.
3) heat the plums 06:06
Add 1 while 2 is still hot, and cook with residual heat.
When the mirin becomes lukewarm on the way, turn it on and heat it over a very low heat until the plums turn dull green.
Heat until small bubbles (boiled juice) come out of the holes in the plums.
4) soak overnight 08:02
Put 3 in a storage container and soak overnight to complete.

Point

・Plums can be Nanko plums, fully ripened plums, small plums, or scratched plums.
・Since mirin-style seasoning contains salt, it cannot be used as a substitute. Do not use hon-mirin.
・Because moisture causes rot, wipe the plums well.
・When boiling the mirin down to half, measure it, not by eye.
・If the plums are overheated, the skin will peel off and the plums will fall apart, so turn off the heat before that happens.
・The required time does not include the overnight soaking time.