漬物（きゅうりの醤油漬け）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 30minutes
漬物（きゅうりの塩昆布浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Cucumber : One
- 塩 : 小さじ1/4
- (A) Sesame oil : 小さじ2
- (A) Japanese style dashi : 小さじ1/3
- (A) black pepper : 少々
- (A) white sesame : 大さじ1
- (A) Salted kelp : ひとつまみ
- (A) Soy sauce : 小さじ1
- (A)一味唐辛子 : 少々
Time required
15minutes
Procedure
-
1)
prepare the cucumber
00:00
Cut off the stem of the washed cucumber and slice thinly.
Transfer the cucumber to a bowl and sprinkle with salt.
Mix everything and let it sit for 10 minutes.
Squeeze the cucumber with your hands to remove the moisture. -
2)
soften
01:15
Add (A) to 1 and mix.
Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. -
3)
Serve
02:14
Complete with 3 on a plate.
Point
・Recipe for lightly pickled cucumbers with salt and kombu seaweed that can be easily made by simply cutting and mixing.
・Don't forget to drain the water in step 1.
・In step 2, mix well so that the seasonings are well mixed.
・The time required does not include the time to rest in the refrigerator for 30 minutes.
・By letting it sit in the refrigerator for 30 minutes, the flavors will soak in and make it even more delicious.
・If you like, you can add shichimi pepper to finish.
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