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漬物（きゅうりの浅漬け）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cucumber : 2 pieces (200g)
(A) Salt : 2つまみ
(A) Sugar : 2つまみ
(B) Alcohol : 大さじ1と1/2
(B)Mirin : 大さじ1と1/2
(B) Soy sauce : 小さじ2
(B) Sugar : 小さじ2
(B) Round chili pepper : 適量
昆布 : 3g
酢 : 大さじ3

Time required

20minutes

Procedure

1) Prepare the cucumbers 00:46
Remove the stems from the cucumbers, cut them diagonally with a slicer, and place them in a bowl.
Add (A) and mix.
Spread in a colander and let stand for 10 minutes.
2) make the sauce 02:50
Put (B) into a small pot.
Cut the kelp into small pieces and add.
Stir the pot over low heat.
Once the alcohol has evaporated, turn off the heat, add vinegar and stir.
3) pickle 04:32
Wipe the moisture from the cucumbers from step 1 using kitchen paper and place them in a container.
Add 2 and mix until it is completely incorporated.
Place the kelp under the cucumber.
Cover tightly with plastic wrap to remove air.
Weave the wrap inside.
Complete by soaking in the refrigerator for 2 hours to half a day.

Point

・If you don't have a slicer, you can cut the cucumbers with a knife.
・Cut the cucumber into large pieces. If the cross section is small, it will be difficult to pick it up with chopsticks.
・Draining the water from the cucumber will make it easier for the sauce to absorb.
・If you like, you can heat the vinegar together with other seasonings.
・You can add shiso, yuzu, wasabi, etc. if you like.