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しば漬け（ナスときゅうりのしば漬け)｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 60.0万人
Number of View: 9,299.5万回
Number of Videos: 449本

Ingredients

Red shiso : 100g
ナス : 3本
きゅうり : 2本
茗荷 : 3本(500g程度)
生姜 : 1かけ
塩 : 24g(材料の4%)

Time required

15minutes

Procedure

1) Do the preparations 01:57
Remove the stems from the red shiso leaves, wash them and squeeze out the water.
Remove the stems of the cucumbers, cut them in half lengthwise, and thinly slice diagonally.
Remove the stem of the eggplant, cut it in half lengthwise, and cut it into half moon slices.
Cut the myoga in half and then into bite-sized pieces.
Dice the ginger into thin strips.
2) Salt massage 04:25
Measure ingredients.
Sprinkle salt on the red shiso and rub in.
Sprinkle the remaining salt over the remaining ingredients and rub together.
Place ingredients in bag and mix.
Squeeze out the air and seal.
3) Pickle 08:39
Place 2 on the bat and then place the bat on top.
Place a 1.5kg weight on top of it.
If moisture comes out around the third day, reduce the weight.
Once enough moisture has been released, remove the weight and leave it for a total of 1 week to 10 days.
4) 仕上げる 11:17
清潔な容器に移して完成。

Point

・The amount of red shiso mentioned here does not include the stems.
・Wash the vegetables.
- If there is nothing bad about the ginger, use it with the skin on.
-In the video, a plastic bottle filled with a drink is used as a weight, but you can also use salt or sugar instead.
-You can also vary the dish by adding sesame oil, stock and stir-frying minced meat and onions.
- You can add it to salt-fried noodles, chop it up and add it to natto, or mix it with cream cheese to make a dip.