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Pickles (lightly pickled water eggplant)｜[Inaka Soba Kawahara] Recipe Transcription of Cooking and Pickles

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

water eggplant : 1 (350g)
塩 : 大さじ1
白だし : 大さじ2
生姜 : 1片
唐辛子 : 1/2本
刻み昆布 : 適量

Time required

10minutes

Procedure

1) prepare the vegetables 00:10
Wash the water eggplant and remove the stem.
Cut the water eggplant into 8 equal parts like cutting a watermelon.
Soak the eggplant in water (not listed) for 2-3 minutes.
Cut the ginger into strips.
Slice the chillies with kitchen scissors.
Drain the water eggplant in a colander.
2) pickle 01:23
Place the eggplant in a nylon bag.
Add salt and shake the nylon bag to mix.
Add shirodashi, ginger, red pepper, and chopped kelp.
Squeeze the air out of the nylon bag and let the seasoning soak in.
Chill in the refrigerator for 30-40 minutes.
Knead with your hands 2-3 times and chill again in the refrigerator.
Soak for a total of 4 hours.
3) Serve 03:16
Completed with 2 on a plate.

Point

・Mixed eggplant, which has the effect of cooling the body, and ginger, which has the effect of warming the body, go well together.
・Mixed eggplant does not need to be rubbed with salt.
・Avoid rubbing at the beginning of pickling.
・Chilling time in the refrigerator for 30-40 minutes and soaking time for 4 hours are not included in the required time.
・Can be eaten within 1-2 hours after pickling.
・Can be stored in the refrigerator for 3 days.