おろし煮（ナスのおろし煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 25minutes
漬物（玉ねぎときゅうりの醤油酢漬け）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- Cucumber : 5
- 粗塩 : 8g
- 玉ねぎ : 1/2個(約220g)
- ごま油 : 1 teaspoon
- (A) millet sugar : 小さじ1
- (A) Garlic tube : 小さじ1
- (A) Soy sauce : 大さじ3
- (A) Apple cider vinegar : 大さじ1
- (A) Mirin : 大さじ1
Time required
15minutes
Procedure
-
1)
prepare the cucumber
00:10
Cut off both ends of the cucumber and cut into 1 cm wide round slices.
Transfer to a plastic bag, add coarse salt, and leave for 30 minutes. -
2)
cut onions
01:22
Coarsely chop the onion.
-
3)
漬け汁を作る
02:23
器に(A)を入れ混ぜ合わせる。
-
4)
水気を絞る
02:55
1を袋の上から手で絞って水分を袋の外へ出し、保存容器に移す。
-
5)
漬ける
03:52
鍋を火にかけごま油と2を入れて炒める。
玉ねぎが軽く透明になったら、3を加え沸騰したら火からおろし、すぐ4に回し入れたら完成。
Point
・We recommend using coarse salt, as it has a umami flavor and a gentle taste with no sharp edges.
・When you leave the cucumbers for 30 minutes, you can place them on a bat and put weight on them.
・If you like, you can add hawk's claws.
・After cooling down, store in the refrigerator.
・You can eat it right away, but it tastes better when it cools down, so it's better to chill it in the refrigerator.
・The time required does not include the time left after salting.
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