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漬け物（トマトの塩昆布漬け）｜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

トマト : 3個
玉ねぎ : 1/2個
酢 : 大さじ1/2
大葉 : 4枚
酢 : 大さじ2
塩昆布 : 15g
(A) Honey : 大さじ1
(A) Ginger : 5g
(A) Garlic : 1片
(A) Shirodashi : 小さじ2
(A) Olive oil : 大さじ1

Time required

10minutes

Procedure

1) Preparation 01:58
Cut the onion into thin slices.
Fill a bowl with water, add 1/2 tablespoon of vinegar, and add the onion.
Soak for 10 minutes.
Finely chop the perilla.
Mince the ginger and garlic.
After 10 minutes, drain the onions and transfer to a colander.
2) make pickled sauce 04:40
Put 2 tablespoons of vinegar in a bowl and heat in a 600W microwave for 20 seconds.
Add (A) and mix well.
3) boil the tomato 05:41
Heat a large amount of water in a pot and bring to a boil.
Boil the tomatoes for 10-15 seconds.
Take it out quickly and cool it in ice water for about 1 minute.
Drain the tomato and remove the skin.
Cut into bite-sized pieces and put in a container.
4) 漬け込む 08:00
3に玉ねぎ・塩昆布・大葉を入れて、2をまわしかけてよく混ぜる。
ラップをして、冷蔵庫で10分漬け込む。

Point

・Add more tomatoes and onions if you like.
・Use raw garlic and ginger. If not available, the tube type may be used.
・If you want a refreshing finish, use grain vinegar, and if you want a mellow finish, use rice vinegar.
・You can use 1 or 1/2 tablespoons of sugar instead of honey.
・Slice the onion thinly along the grain.
・Be sure to remove the sprouts from the garlic.
・If you feel that step 2 is thin, you can add saltiness with white soup stock or salt.
・Before paring the tomato, remove the stem and make shallow cuts to form a cross on the front.
・In step 3, the tomatoes will be cooled immediately after boiling, so prepare ice water in a bowl.
・It's delicious even if you add chili peppers to your liking.