漬け物（夏野菜漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし

Cut the cucumber into quarters lengthwise, cut off the stem, cut into 5 mm wide pieces and put in a bowl.
Sprinkle with salt, rub with your hands and let stand for 10-15 minutes.
Peel the long ones, cut them into 1 cm wide cubes, and put them in a storage container.
Cut off the perilla stems and cut into 5 mm wide pieces and add to the storage container.
Put the mekabu in a storage container.
Squeeze the water out of the cucumbers and put them in a storage container.
Sprinkle salt (for scraping) on the okra, scrape it, remove the downy hair, remove the stem and calyx, and cut into 5 mm wide pieces.

Put (A) in a frying pan and heat over medium heat to evaporate the alcohol.
When it boils, add 1 okra and heat for about 1 minute.

Pour the seasoning liquid from 2 into the storage container from 1 and mix well.
Remove from heat, cover and let it rest in the refrigerator for at least half a day.

ごはんの上に3を乗せて完成。