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漬物（きゅうりのピリ辛醤油漬け）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Cucumber : 4
塩 : 小さじ2
(A) Garlic : 1片
(A) Ginger : 10g
(A)Round red pepper : 小さじ1/2
(A) Sichuan pepper : 約5～6粒
ごま油 : 大さじ1
酒 : 50ml
砂糖 : 50g
醤油 : 150㏄

Time required

15minutes

Procedure

1) cut a cucumber 00:52
Cut off the stem of the cucumber.
Cut in half lengthwise and remove seeds with a spoon.
Cut in half lengthwise and then in half lengthwise.
2) cucumber rubbed with salt 02:41
Place the cucumbers in a bowl, sprinkle with salt, and mix.
Rub the cucumbers together until the salt is absorbed and the moisture comes out, then leave it for 30 minutes.
3) cut garlic and ginger 03:22
Chop the garlic and ginger.
4) きゅうりを洗う 05:17
Wash the salted cucumbers with water and wipe off excess water.
5) make a pickle 06:41
Put sesame oil in a frying pan and heat (A) over low heat so that it does not burn.
When the aroma of (A) comes out, add sugar and sake and bring to a boil.
Finally, add the soy sauce and turn off the heat when it boils.
6) 漬け込む 08:08
Add the cucumbers to the frying pan with the marinating liquid and let the flavors absorb.
Transfer to a heat-resistant container and remove from the heat.
Soak in the refrigerator for 5-6 hours.
Drain the pickling liquid and you're done.

Point

・Add the removed cucumber seeds to the soup.
・I used grains of Sichuan pepper.
・If you add Sichuan pepper, it can be preserved.
・Add sliced red pepper and Sichuan pepper as you like.
・Rinse the salt-crusted cucumber to remove the cucumber's harshness and odor.
・Pay attention to the timing of adding soy sauce to the marinating liquid.
・Mix it for half a day (5-6 hours) for a more delicious finish.
・The pickling liquid that has been cut can be reused as a seasoning for stir-fried or simmered dishes.
・Can be stored in an airtight container in the refrigerator for 4 to 5 days.
・The soaking time is not included in the required time.