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砂糖漬け（青梅の砂糖漬け）｜料理人　設楽の料理道場さんのレシピ書き起こし

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Ingredients

青梅 : 1kg
white sugar : Appropriate amount
卵の殻 : 2個分

Time required

40minutes

Procedure

1) Prepare the green plums 00:38
Gently wash the plums under running water.
Soak in water (not included in the recipe) for 2 to 6 hours to remove the bitterness.
Remove the stem with a bamboo skewer and wipe off any moisture with kitchen paper.
Place the stem side down on a cutting board and use your weight to smash it with a spatula on top, remove the seeds and transfer to a zip bag.
2) 浸ける 03:35
梅の実の重さを計り、50％量の白砂糖を加える。
空のだしパックの中に卵の殻を入れて軽く割り、ジップ袋に加える。
空気を抜いて封をし、冷蔵庫で1日以上漬けたら完成。

Point

- When using green plums, be sure to use firm, green plums and remove any black, soft ones.
- Remove the thin skin from the egg shells and dry and sterilize them by drying in the sun or heating in a microwave.
- The calcium in the eggshells reacts with the pectin in the plums to create a hard texture.
-If you like, you can add 10% vinegar or soaked red shiso.
*The time required to remove the bitterness and to soak in the refrigerator is not included in the time required.
-Remove the egg shells after 5 to 7 days.
・It can be eaten after soaking for a day, but if you soak it for a week the flavors will blend and it will taste even better.
・If you want to store the syrup for a long time, it is best to heat it and bring it to a boil.
・It is best to mix the syrup with carbonated water before drinking.
- You can soak the seeds in soy sauce for 2-3 days to make plum soy sauce, or you can boil a mixture of 1 part soy sauce, 1 part mirin, and 1 part vinegar, cool it, and then soak the seeds in it to make plum ponzu sauce.