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漬物（きゅうり漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Cucumber : 3
長ネギ : 1/2本
玉ねぎ : 1/4個
ニンニク : 1片
唐辛子 : 1本
白ごま : 小さじ2
塩 : 小さじ1/2
(A) Water : 100ml
(A) Soy sauce : 100ml
(A) Sugar : 大さじ3
酢 : 小さじ2
ごま油 : 大さじ1

Time required

20minutes

Procedure

1) cut material 01:55
Roughly chop the onion, spread it on a bat and let it touch the air.
Chop the onion and garlic.
Cut the chillies in half, remove the seeds and chop into small pieces.
Sprinkle salt on the cucumber, roll it on a plate, and wash it with water.
2) make pickled sauce 04:34
Put (A) in a pan and heat over medium to high heat while stirring.
Once boiling, add vinegar and bring to a boil again.
Turn off heat, add garlic and mix.
3) blanching the cucumber 05:23
Add water (not listed) to a frying pan and bring to a boil.
Prepare ice water (not listed).
Add cucumber and heat for 40 seconds while rolling.
Take out the cucumber and cool it in ice water for about 1 minute.
4) きゅうりを切る 06:26
Wipe off the moisture from 3 with kitchen paper.
Cut off the stem of 3 and cut into 1 cm wide round slices.
5) 漬ける 07:02
保存容器に4、長ネギ、玉ねぎ、唐辛子、2、ごま油、白ごまを入れ、混ぜる。
密着させてラップをし、粗熱が取れたら冷蔵庫で3時間漬ける。
お皿に盛って完成。

Point

・Use raw garlic. If not available, a commercially available tube type can be substituted.
・As the sesame oil loses its aroma when heated, add it at the end.
・Blanching the cucumber gives it a beautiful color and firmness. Be careful not to blanch it too much as it will make the texture worse.
・Roughly chop the onions at an early stage and expose them to the air to remove the spiciness.
・Can be stored for 2 to 3 days.