そうめん（豚肉の豆乳ラー油そうめん）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 20minutes
#Vegetable dishes
#Appetizers
#Side dishes
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漬物（らっきょうの味噌漬け）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Rakkyo with soil : 1kg
- (A) Miso : 250g
- (A) Medium coarse sugar : 100g
- (A) Mirin : 50g
Time required
60minutes
Procedure
-
1)
Pre-treat rakkyo with soil
00:22
Cut off the top and root of the rakkyo with soil, wash to remove soil and dirt.
Peel off the skin and thin skin, wash several times and drain. -
2)
make sweet miso
00:46
ボウルに(A)を入れてゴムベラでよく混ぜ合わせる。
-
3)
漬ける
01:23
Add 1 and mix from the bottom to entangle the whole.
Transfer to a large zip bag, remove the air, close the mouth, and refrigerate for 3-4 days to complete.
Point
・A dish that goes well with rice, with its pleasant texture, aroma of pickled shallots, and sweet and salty miso taste.
・The soaking time is not included in the required time.
・Can be stored in the refrigerator for several months to half a year or more.
・The taste will change if you pickle it for a long time, so you can enjoy the change.
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