漬物（きゅうりのニンニク出汁漬け）｜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

Cut off the stem of the cucumber, slice it into 8 mm to 1 cm width and put it in a bowl.
Add salt and knead.
Cover with plastic wrap, press down on the plastic wrap and leave for 30 minutes.

Peel the ginger and divide it in half.
Chop half and place in a small bowl.
Peel 1 clove of garlic, cut in half and remove the sprouts.
Chop and add to a small bowl.
Cut the kombu into 1-2 cm wide pieces.
Cut the chillies in half, remove the seeds and chop into small pieces.

Spread the bonito flakes in a heat-resistant bowl.
Heat in a 600W microwave for 1 minute.
Grind the katsuobushi until powdery.
Squeeze 1 tightly and put it in another bowl.

Put (A) in a pot and bring to a boil over medium heat while stirring.
Once boiling, let it simmer for about 1 minute.
Add (B), mix, and heat until the pot skin is boiling.
Add the cucumbers from step 3 and bring to a boil again while stirring.
When it boils again, turn off the heat, remove the cucumbers in a colander and remove the heat.
Re-boil the sauce and cool thoroughly.

保存容器に4のきゅうり、2、3を入れる。
残りの生姜とニンニクをすりおろして加える。
白ごま、4の漬けダレを加え、混ぜる。
密着させてラップをし、冷蔵庫で6～8時間漬ける。
お皿に盛って完成。