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Pickles (sweet and spicy garlic pickled chives) | Recipe transcription from Yuuga Shokudo

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Evening cafeteria

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Ingredients

ニラ : 2束
にんにく : 1片
塩 : 小さじ1
(A) Mirin : 小さじ2
(A) Sugar : 小さじ1
(B) Soy sauce : 大さじ1と1/2
(B) Doubanjiang : 小さじ1
(B) Chicken stock powder : 小さじ1
(B) Sesame oil : 小さじ2
(B)ガーリックパウダー : 適量
いりごま : 適量

Time required

20minutes

Procedure

1) Prepare the chives 01:04
Wash the chives thoroughly and drain.
Cut into 3cm pieces and cut the base into thin strips lengthwise.
Transfer to a bowl, add a pinch of salt (not included in the recipe), mix lightly, and let sit for 10 minutes.
2) 漬けだれを作る 02:50
Place (A) in a heat-resistant container and heat in the microwave to evaporate the alcohol.
Peel the garlic and grate it into another bowl.
Add heated (A) and (B) and mix thoroughly.
3) 漬ける 04:24
1に2を加え、よく混ぜる。
いりごまを振りかけて、清潔な保存瓶に移す。
ラップを詰めて表面が乾かないように密封する。
冷蔵庫で一晩漬けたら完成。

Point

- The thick part at the base of the chives will be easier to eat if you cut it thinly lengthwise.
- If you keep the storage jar clean, the product will last longer.
*Time spent in the refrigerator is not included in the time required.
・Can be stored in the refrigerator for approximately 1 week.
・A dish that goes well with rice and is perfect as a side dish or snack.