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Soy sauce pickles (cucumbers and myoga pickled in soy sauce) | Recipe transcription from Yuuga Shokudo

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Evening cafeteria

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Ingredients

Cucumber : 3 to 4 bottles
みょうが : 2本
生姜 : 15g
(A) Water : 180cc
(A) Vinegar : 小さじ2
(A) Mirin : 大さじ2
(A) Soy sauce : 大さじ2
(A) Kombu : 3cm
(A) Dried bonito flakes : 大さじ1程度
(A)砂糖 : 適量

Time required

20minutes

Procedure

1) Do the preparations 00:55
Wash the cucumber and remove the stem.
Peel the cucumber with a peeler.
Place cucumbers in a large bowl.
Cut the myoga ginger in half lengthwise and slice into thin strips.
Place the myoga in a bowl.
Add salt (not included) and mix.
Add water (not included) and mix until well combined.
Leave for 5 minutes.
Peel the ginger and slice it thinly and cut into julienne strips.
2) Make the seasoning 05:10
Put (A) into the pot.
Bring to a boil and dissolve the sugar.
3) Pickle 06:39
Rinse 1 with water (not included in the recipe) and squeeze out the water.
Mix with ginger and store in a storage container.
Put in 2.
Cover tightly with plastic wrap and leave in the refrigerator overnight until done.

Point

・Use cucumbers that are not bent.
- When peeling cucumbers with a peeler, be careful not to cut your hands.
・You can also cut the cucumber with a knife.
・When adding salt (not included in the recipe), do not mix vigorously.
If you don't have dried bonito flakes, crush them with your fingers until they turn into powder.