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漬物（なすのしば漬け）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Eggplant : Two
(A)Water : 200ml
(A) Salt : 小さじ1
(B) Yukari : 大さじ1
(B) Vinegar : 大さじ1
(B)Mirin : 大さじ1
生姜 : 1かけ
青しそ : 10枚

Time required

15minutes

Procedure

1) Prepare the eggplant 01:15
Remove the stems from the eggplant, cut in half lengthwise, and then cut into thin half-moons.
Place (A) and eggplant in a storage container and cover.
Shake the storage container and let it sit for 5 minutes.
2) Prepare green perilla 02:47
Remove the stem of the green perilla and cut it in half.
Cut into thin pieces and expose to water (not listed).
Drain.
3) pickle 03:24
Remove the lid of the storage container from step 1 and drain the water.
Add (B), cover, and shake the storage container.
Grate the ginger and add it.
Add the green perilla, cover and shake the storage container.
Pickle and serve.

Point

・Recipe for pickled eggplant that can be eaten immediately after pickling.
・Can be stored in the refrigerator for 3 to 4 days.
- Adding vinegar gives it a sour taste and brings out the beautiful colors associated with it.
・You can add ginger or shredded ginger if you like.
・You can add it to potato salad or mix it with natto if you like.