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漬物（ちくわときゅうりの漬物）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

きゅうり : 2本
ちくわ : 1袋
Japanese leek : 20cm
onion : 50ｇ
(A) Water : 100ml
(A) Alcohol : 大さじ2
(A) Mirin : 大さじ2
(A) Sugar : 大さじ2
(A) Oyster sauce : 小さじ1
(A) Soy sauce : 100ml
(A) Grated garlic : 1かけ分
(A) Sliced chili peppers : A pinch
白いりごま : 大さじ1
ごま油 : 大さじ1
(A)山椒 : 4～5粒

Time required

5minutes

Procedure

1) 材料を切る 00:47
Cut both ends off the cucumber, cut it in half horizontally and cut it lengthwise into quarters.
Place the chopped cucumber inside the chikuwa and cut it in half diagonally.
Finely chop the leeks and onions.
2) タレをつくる 03:02
ボウルに(A)を入れ混ぜる。
鍋に(A)を入れ混ぜて沸騰させる。
沸騰したら1のちくわときゅうりを加えひと煮立ちさせ火を止める。
3) 仕上げる 05:01
Transfer 2 into a heat-resistant container, add the green onions, onions and sesame oil from 1, mix and let cool.
Once cooled, sprinkle with white sesame seeds and it's done.

Point

- If you are using cucumbers with many seeds, remove some of them to prevent the water from smelling watery.
・The sansho pepper added to the sauce is optional.
*The time required does not include the time it takes to cool.
-Store in an airtight container in the refrigerator for 3 to 4 days.
・It is best to marinate it for 2 to 3 hours before eating.
・It also goes well as a snack with alcohol.
・The remaining cooking liquid can be used as cooking liquid.