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Pickles (small soybean sprouts pickled in salt and kombu)｜Transcription of Kumano Kyokai Shokudo's recipe

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Ingredients

small soybean sprouts : 1 bag
塩昆布 : 大さじ1盛り
にんにく : 1片
生姜 : 4～5スライス
(A)醤油 : 大さじ1/2
(A)酢 : 大さじ3
(A)砂糖 : 大さじ1
(A)すりごま : 大さじ1

Time required

10minutes

Procedure

1) heat up 00:35
Put the small soybean sprouts and salted kelp in a heat-resistant bowl and mix them all together.
Crush the garlic with a knife, remove the skin and add to a heatproof bowl.
Wrap and heat in a 600W microwave for 2 minutes and 30 seconds.
2) 生姜を切る 01:33
生姜を4～5枚薄く切る。
3) pickle 01:55
Drain 1 well.
Put (A) and 2 in another bowl and mix well.
Add the drained small soybean sprouts and mix well to complete.

Point

・You can use soybean sprouts instead of small soybean sprouts.
・New ginger can be used instead of ginger.
・It is better to drain well, so if you are in a hurry, you can use kitchen paper.
・Use rice vinegar if possible.
・You can eat it as it is, but if you chill it in the refrigerator for 3 hours or more, the taste will blend.
・Can be stored for 4 to 5 days.
・You can eat it with chili oil or Japanese pepper if you like.