出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
醤油漬け（大葉醤油漬け）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Macrophyll : 8-10 pieces
- (A) Soy sauce : 50cc
- (A)Mirin : 大さじ1
- (A) Sesame oil : 大さじ1
Time required
5minutes
Procedure
-
1)
make preparations
00:00
Cut off the stems of the large leaves.
Arrange them on kitchen paper and cover with kitchen paper.
Press and wipe off moisture. -
2)
Combine seasonings
00:38
Add (A) to a bowl and mix.
-
3)
pickle
00:57
Put 2 into a storage container until the bottom is covered.
Add shiso leaves, add step 2, and repeat.
Cover and let sit in the refrigerator for at least 1 hour to complete.
Point
・Wash the perilla leaves in advance.
・If moisture remains on the leaves, mold will easily form.
・If you like, you can add shichimi chili pepper to make it delicious.
・A dish that goes well with rice.
・The time required to rest for more than 1 hour is not included in the required time.
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