甘酢漬け（揚げナスの甘酢漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
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Pickles (Komatsuna Nozawana-style pickles) | Recipe transcription by chef Shidara's Cooking Dojo
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Ingredients
- Komatsuna : 1 bundle (approx. 200-250g)
- (A) Sliced chili peppers : 適量
- (A) Salt : 小松菜の2％
- (A) Sugar : 小松菜の0.5％
- (A) Vinegar : 小松菜の0.5％
- (A) Umami seasoning : 2〜3振り
- (A) White soy sauce : 小さじ1
Time required
10minutes
Procedure
-
1)
Preparing the Komatsuna
01:22
Remove the roots of the komatsuna and wash the roots and leaves.
Separate the stems and leaves. -
2)
Pickle
03:48
Place the komatsuna in a storage bag.
Add (A) and rub together.
Squeeze the air out and close.
Place in a tray and place a weight on top.
Place in the refrigerator for a day. -
3)
Finishing touches
08:02
Remove the komatsuna from step 2, squeeze it out, line it up and cut it into 4cm lengths.
Serve in a bowl and sprinkle with white sesame seeds (not included in the recipe) to finish.
Point
・If you don't like umami seasonings, use kelp.
・In the video, one bunch of komatsuna is used, but you can make a large amount at once.
- Use 1 teaspoon of white dashi soy sauce for each bunch of komatsuna.
・Use your own white dashi soy sauce.
You can add garlic if you like.
-It is also delicious added to fried rice or natto.
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