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漬物（野菜となめこの漬物）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

オクラ : 10本
なめこ : 1/2袋
長芋 : 15cm程度
きゅうり : 2本
めかぶ : 1パック
生姜 : 10g
(A) Water : 120cc
(A) Mirin : 100cc
(A) Soy sauce : 100cc
(A) Vinegar : 30cc
(A) Sugar : 小さじ2
(A) Dashi pack : 1袋
味噌 : 小さじ1

Time required

40minutes

Procedure

1) Prepare the ingredients 00:56
Cut off the bottom parts of the nameko mushrooms, cut any long ones in half and place in a bowl.
Sprinkle a moderate amount of salt (not included in the recipe) on the okra on a cutting board and roll it between your palms to remove the hairs.
Put water (not included in the recipe) in a frying pan and bring it to a boil, then add salt (not included in the recipe) and boil for 2 minutes.
Add the nameko mushrooms to the frying pan and boil for 1 minute. Turn off the heat, then drain in a colander and cool under running water.
Put water (not included in the recipe) in a bowl, place the okra and nameko mushrooms in a colander and leave to cool.
Cut the cucumber into quarters lengthwise, roughly chop and place in another bowl.
Peel the yam and cut it lengthwise into 4 equal parts, then roughly chop it, just like the cucumber.
2) つけダレの準備をする 04:13
(A)をフライパンに入れ全体を混ぜながら火にかける。
沸騰したら火を止め、粗熱が取れるまで置いておく。
3) 具材を漬け込む 05:07
オクラとなめこの水気を切り、オクラを輪切りにして保存容器に入れる。
切った野菜を全て保存容器に入れ、全体を混ぜる。
生姜は皮を剥いて千切りにして保存容器に加える。
つけダレに入っているだしパックを取り除き、味噌を入れ溶かし混ぜたら保存容器に加える。
めかぶを加え全体を混ぜ、ラップをつけダレと密着させた状態で覆ったら冷蔵庫で1時間寝かせて完成。

Point

・Make sure to use raw nameko mushrooms.
- If you cut off the tough parts of okra near the stem, it will have a texture that is easier to eat.
- It is best to slice the ginger as thinly as possible.
・You can use grated ginger instead, but julienned ginger will give it a better aroma.
-Marinating time in the refrigerator is not included in cook time.