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漬物（なすときゅうりの漬物）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

きゅうり : 1本
なす : 1本
大葉 : 2枚
ミョウガ : 1本
生姜 : 5g
(A) salt : 3g(材料の1.2％)
(A) Red pepper : 適量
(A) Salted kelp : 2g
(A) Japanese style dashi : 2ふり

Time required

10minutes

Procedure

1) 材料の下準備をする 00:43
wash the ingredients.
Remove the stem from the eggplant, cut in half, and slice diagonally.
Trim the ends off the cucumber, cut in half and slice diagonally.
Cut the myoga into round slices.
Cut off the root of the perilla and cut into thin strips.
Cut the ginger into strips.
Chop the ingredients and add immediately to a bowl of water (a bowl for scum removal).
After cutting the ingredients, drain the water from the bowl and put the ingredients in a colander.
Put the cut ingredients in the storage bag.
2) 味付けをする 04:02
Weigh 1 and check the amount of salt.
Add (A) to 1 and lightly knead from the top of the storage bag.
Squeeze the air out of the bag and let it sit in the refrigerator for about 30 minutes.
3) 盛り付ける 06:31
お皿に2を盛り付ける。
ごま(分量外)をふりかけて完成。

Point

・Cut eggplants and cucumbers into 5cm long and 5mm thick slices.
・You don't need to remove the harshness from the cucumbers, but soak them in water together with the eggplants for efficiency.
・You can cut Japanese ginger into thin strips. If you don't like Japanese ginger, you don't have to add it.
・If the perilla is large, cut it in half.
・Perilla leaves are easier to cut if they are rolled up.
・It is better to use ginger with the skin on.
・Japanese-style dashi is added to remove the corners of the salt and add umami.
・After letting it sit in the refrigerator for about 30 minutes, taste it and if it feels thin, add 1.5% salt to the ingredients.
・Kneaded pickles are not suitable for bento.
・The required time does not include the time to rest in the refrigerator.