漬物（ナスのピリ辛漬け）｜夕方食堂さんのレシピ書き起こし

Make an incision around the stem of the eggplant and remove all but the tough parts of the stem, then place in a bowl and rinse lightly with water.
Drain the water lightly, add sugar (for pre-marinating), and rub in with your hands, sprinkling evenly.
Once the sugar has dissolved and is well mixed, add salt and rub it in with your hands.
After adding (A), mix and rub in with your hands, then transfer the whole thing into a ziplock bag and shake to knead.
Squeeze out the air, seal and set aside for 15 minutes.

Peel the ginger, chop it into strips and transfer to a bowl.
Add (B), water (not included in the recipe), sliced chili peppers, and yukari in a tea bag to a bowl and mix.
Add 50ml of the pickling liquid from step 1.

1のナスを取り出し、ヘタを切り落として縦半分に切る。
厚めの斜め切りにして、別のジップ袋に移す。
昆布と2を加え、外側からよく揉む。
空気を抜いて封を閉じ、冷蔵庫で1時間漬けたら完成。