炒め物（厚揚げの肉味噌炒め）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 20minutes
漬物（夏野菜の甘酢漬け）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- myoga : 200g
- きゅうり : 200g
- 大根 : 200g
- (A)水 : 300ml
- (A)酢 : 300ml
- (A)砂糖 : 90g
- (A)塩 : 3g
Time required
15minutes
Procedure
-
1)
make preparations
00:20
Cut off the root of the myoga and cut it into quarters lengthwise.
Cut off both ends of the cucumber, cut in half lengthwise, and then cut diagonally.
Peel the daikon radish and cut into thin half-moon slices. -
2)
rub in salt
01:23
Place the cucumber and radish in separate bowls and add a pinch of salt (not listed).
Rub it all together and let it sit for about 10 minutes. -
3)
Boil myoga
01:42
Add water (not listed) to a pot and bring to a boil.
Add myoga ginger and boil for about 30 seconds, then drain in a colander.
Add two pinches of salt (not listed) and mix everything together. -
4)
甘酢をつくる
02:09
大きめのボウルに(A)を入れ、混ぜ合わせる。
-
5)
仕上げる
02:23
大根、きゅうりの水気を絞る。
大根、きゅうり、みょうがをそれぞれ別の容器に入れ、甘酢を1/3ずつ加える。
ラップをし、冷蔵庫で1～2時間寝かせたら完成。
Point
・Rinse myoga with water after cutting.
・Because vegetables have a lot of water content, it is difficult for the flavor to soak in. Rubbing the vegetables with salt to remove excess moisture will help the flavor to soak in.
・You can save time by boiling water in advance.
・When making sweet vinegar, mix well until the sugar dissolves.
・The time required for resting in the refrigerator is not included.
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