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漬け物（ナスときゅうりの浅漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

eggplant : 1 stick (approx. 100g)
きゅうり : 1 stick (approx. 100g)
みょうが : 1本
生姜 : 15g
大葉 : 3枚
昆布 : 2g
(A) Salt : 小さじ1/2
(A) Sugar : 1/2 teaspoon
(B) Mirin : 小さじ1
(B)砂糖 : 小さじ1/2
(B) Soy sauce : 小さじ1
(B) Vinegar : 小さじ1
(B) Dashi stock : 小さじ1

Time required

15minutes

Procedure

1) Cut the cucumber 01:52
Cut off the thicker end of the cucumber.
Rub the stem and cut surface together in a rotating motion to remove the bitterness.
Cut off the stem on the other side.
Cut in half lengthwise and then cut diagonally into 5mm pieces.
Place the sliced cucumber in a zip bag.
2) Cut the eggplant 03:26
Cut off the stem and cut in half lengthwise.
Cut diagonally into 5mm width pieces.
Add to 1 ziplock bag.
3) Salt and sugar 04:11
Add (A) to 2 and shake the zip bag to thoroughly mix in (A).
Squeeze the air out of the zip bag, seal it and let it sit for 30 minutes.
4) Cut the myoga ginger 04:59
みょうがの根元を薄く切り落とす。
縦半分に切り、細切りにする。
5分間、水に晒して灰汁ぬきをする。
5) Chop the ginger, perilla leaves, and kelp. 05:48
Peel the ginger and cut it into thin strips.
Wash the shiso leaves with water (not included in the recipe) and wipe off the moisture thoroughly.
Line up the shiso leaves and cut off the stems together.
Cut in half lengthwise and shred.
Soften the kelp over the stove and cut it into large pieces with scissors.
6) Drain the myoga ginger. 07:14
Drain 4 in a colander and wipe off the water thoroughly with kitchen paper.
7) きゅうり、ナスの水気を絞る 07:30
30分経った3のジップ袋の中身をざるにあける。
ジップ袋はキッチンペーパーでよく水気を拭き取っておく。
ザルにあけたきゅうりとナスは、手でよく水気を絞り、ジップ袋に戻す。
8) Add flavour 08:27
みりんは電子レンジ600Wで20秒加熱する。
7に(B)と、5の昆布を加える。
全体によく揉みこむ。
9) Soak 09:10
Add the ginger, shiso leaves, and myoga (6) from step 5.
Shake the bag to thoroughly mix.
Squeeze the air out of the zip bag and seal it.
Marinate in the fridge for 30 minutes and it's done.

Point

The time required does not include soaking time.
・It is best to use equal amounts of eggplant and cucumber.
・In the video, bonito stock is used as the stock base.
- To remove the bitterness from cucumbers, rub them thoroughly until no more white bubbles appear.
- If you make a slit at the base of the myoga ginger, it will be easier to cut into thin strips.
- If the myoga and shiso leaves are kneaded too much, they will release moisture, so shake the zip bag to mix well.
- You can adjust the soaking time to your liking.