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漬物（きゅうりの胡麻ポン酢漬け）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Cucumber : Two
酢 : 大さじ1
砂糖 : 大さじ1/2
(A) Soy sauce : 大さじ1
(A) lemon juice : 大さじ1/2
(B) grated garlic : 小さじ1/2
(B) Sesame oil : 小さじ1
(B) ground sesame : 小さじ2
塩 : 小さじ1/2～小さじ1

Time required

15minutes

Procedure

1) cut a cucumber 01:46
Place the cucumbers on a cutting board and sprinkle with salt.
Wash the cucumbers and wipe off the water with kitchen paper.
Cut off the ends and peel off the skin in stripes.
Roughly chop into bite-sized pieces and wipe off the moisture with kitchen paper.
2) make ponzu sauce 03:55
Put vinegar in a heat-resistant bowl and heat it in a 600W microwave for 15 seconds.
Put vinegar in another bowl, add sugar and mix.
Add (A) and (B) in order and mix each time.
3) pickle 05:09
Put 1 and 2 in a storage bag and knead to blend.
Squeeze the air out of the storage bag, close the mouth, put it in a bat and soak it in the refrigerator for 15 minutes.
Remove from the refrigerator, turn the bag inside out, and refrigerate for 15 minutes.
Serve on a plate and finish with white sesame seeds (not listed).

Point

・Enter the amount for two people.
・You can use your favorite vinegar. If you use rice vinegar, it will be mellow, and if you use grain vinegar, it will be refreshing.
・If you don't like garlic, you can omit it. You can substitute grated ginger or red pepper.
・Grilled sesame can be substituted with white sesame.
・If you want to pickle well, you can pickle it overnight.
・To finish, you can add bonito flakes instead of white sesame seeds.
・In step 3, you can pickle evenly by turning the storage bag inside out once.