そうめん（バジルソースのそうめん）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
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Pickles (senmaizuke turnips)｜Yuushokudo's recipe transcription
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Ingredients
- turnip : 3 balls
- かぶの茎 : 1玉分
- (A)Vinegar : 30g
- (A) Sugar : 大さじ2
- (A) Salt : 大さじ1
- dried kelp : 3cm程度
- 鷹の爪 : 2本
- Yuzu peel : あれば少々
Time required
15minutes
Procedure
-
1)
make preparations
00:45
Cut off the stems of the turnips, peel off the skin, cut in half and thinly slice.
Cut the stem of one turnip into pieces about 3cm wide.
Cut the dried kelp into 3cm-wide pieces using kitchen scissors, then cut into thin strips.
Remove the seeds from the hawk claw and cut into rounds.
Place all cut ingredients into a bag. -
2)
finish
03:13
Mix (A) in a bowl, mix well, and then add to the bag containing the ingredients.
If you like, chop the yuzu peel into small pieces and put it in a bag.
Close the bag, squeeze to remove air, and chill in the refrigerator for 2 hours.
Point
・Time required does not include cooling time in the refrigerator.
・Use dried kelp. You can leave it dry, but it will be easier to cut it if you soak it in water before using it.
・If you don't mind the color of the finished product, you can use salted kelp instead.
・Turnip skins can be used as ingredients for soups, etc., without throwing them away.
・If you chop the remaining turnip stems finely, stir-fry them, and then boil them down with miso sauce, you can make stem miso, a preserved food that goes well with rice.
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