あさごはんチャンネル Time required : 7minutes
漬物(新生姜の甘酢漬け)|夕方食堂さんのレシピ書き起こし
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Ingredients
- 新生姜 : 250g
- (A)お湯 : 800ml
- (A)塩 : 小さじ2
- (B)米酢 : 150ml
- (B)砂糖 : 75g
- (B)塩 : 小さじ1/2
- (B)昆布 : 7~8cm
Time required
30minutes
Procedure
-
1)
新生姜を切る
00:50
新生姜を適当な大きさに切り、包丁の背で皮を削ぐ。
赤い部分を切り分け、白い部分を可能な限り薄く切る。 -
2)
お湯にさらす
02:50
鍋に(A)を入れて火にかけ、塩を溶かす。
赤い部分を入れ沸々したら火を止め、白い部分を加えて混ぜながら2分浸ける。
ザルにあけてお湯を切り、水にさらさず水気を切る。
ザルの表面に広げておく。 -
3)
つけ汁を作る
04:40
Add (B) to a frying pan and heat over the stove, stirring frequently.
Turn off the heat just before it boils. -
4)
漬ける
05:49
キッチンペーパーで新生姜の水気をよく拭き取り、清潔な保存容器に移す。
3を昆布と共に加えて軽く混ぜ、表面にラップを密着させて蓋をする。
粗熱がとれたら、一晩冷蔵庫で漬けて完成。
Point
・You can also use a spoon to scrape off the skin.
- It is best to use a slicer to slice thinly.
- If fresh ginger is too hot it will lose its flavor, so it is best to soak it in hot water that has been turned off.
- After draining the water, do not soak in water as this will prevent the flavor from being absorbed.
*Time spent in the refrigerator is not included in the time required.
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