Hotel de Mikuni Time required : 35minutes
梅干し(赤紫蘇の梅干し)|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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- Number of Videos
- 609本
Ingredients
- 梅 : 2kg
- 赤紫蘇 : 320g
- Salt (for plums) : 320g
- Salt (for red shiso) : 64g
Time required
150minutes
Procedure
-
1)
Prepare the plums
00:40
Gently wash the plums and remove the stems with a bamboo skewer.
Spread it on a colander and leave it at room temperature to mature.
Once the plums have ripened and turned yellow, remove any damaged plums, such as black, soft ones.
Weigh the plums and prepare 20% of the weight of salt.
Turn off the heat of the boiling water (not included in the recipe) and add the plums and let them soak for 20 seconds.
Remove from the oven in a colander and let sit for about 5 minutes to cool. -
2)
漬ける
02:50
Retain about 1/4 of the salt (for the plums), and place the plums and salt (for the plums) alternately in a zip bag.
Place the remaining salt (for the plums) on top to cover.
Once completely cooled, remove the air and seal.
Until the plum vinegar rises, leave them at room temperature, turning them over several times a day. -
3)
赤紫蘇を塩漬けにする
05:08
赤紫蘇を2~3回流水で洗い、葉のみ千切り取る。
ボウルに葉を入れ、塩(赤紫蘇用)の1/2を入れて手でよく揉む。
赤紫蘇が軟らかくなったら、絞って水分を捨てる。
赤紫蘇をボウルに戻し、塩(赤紫蘇用)の1/4を加えて再度よく揉み、水分を絞って捨てる。
残りの1/4の塩(赤紫蘇用)を使用してよく揉み、同様に水分を絞る。 -
4)
赤紫蘇を加える
08:50
2の梅酢があがったら、梅酢を掬って赤紫蘇にかける。
赤紫蘇を梅酢ごとジップ袋に戻し、常温で漬ける。 -
5)
天日干しする
09:30
1か月以上経過したら、天気のよい日に天日干しする。
梅と赤紫蘇をラップの上に置き、梅酢をボウルに移し、天日に当てる。
梅を途中裏返しながら1日干したら、夜に梅酢の中に戻す。
梅を再度ラップの上に置き、2日間天日に当てる。
梅酢の中に戻して完成。
Point
・In the video, 2kg of plums are prepared, and after removing the damaged ones, the total weight is reduced to 1600g.
・Pickling with 18-20% salt will allow for long-term storage, and 20% salt is used in the video.
- Soaking the plums in boiling water softens them and also has a disinfecting effect.
・The amount of red shiso needed should be 10-20% of the amount of plums, and in the video 20% is used.
・The amount of salt used for red shiso is 20% of the amount of red shiso.
- Because it has a high salt concentration, it is best to soak it in water for 1-2 days to remove the salt before eating.
-It takes about 3 days for the plum vinegar to rise after salting.
*The time required to ripen the plums, pickle them in salt, and dry them in the sun is not included in the total time.
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