醤油漬け（夏野菜の甘酢醤油漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the stem of the eggplant and cut into 1cm cubes.
Place in a bowl of water (not included in the recipe) and soak for 5 to 10 minutes to remove the bitterness.
Cut 1.5cm off the top of the cucumber, rub the cut surfaces together for 30 seconds to 1 minute, then rinse with water.
Cut off the bottom, remove the seeds with a spoon and cut into 1cm cubes.
Thinly slice off the bottom of the myoga, cut it in half lengthwise, and then cut it into 3mm widths.
Wash the shiso leaves and wipe off the water with kitchen paper.
Cut off the stem and cut into 1cm cubes.
Sprinkle salt (not included in the recipe) on the okra and rub it on a board for about 30 seconds.
Wash with water and dry with kitchen paper, cut off the head and cut into 1cm pieces.
Peel the yam and cut into 1cm cubes.
Cut the chilli pepper in half using kitchen shears and remove the seeds.
Cut the salted kelp into small pieces using kitchen scissors.
Drain the eggplant and pat dry with kitchen paper.
Place eggplant, cucumber, Japanese ginger, and yam in a storage container.

鍋に(A)を入れて、鍋からはみ出ない程度の火にかける。
沸騰したら唐辛子を加えて、1分煮詰める。
オクラを加えて、1分加熱したら火を止める。

Add salted kelp to a storage container, pour in the hot mixture from step 2 and mix.
Leave for 15 minutes to remove heat.
Add the perilla leaves, mix, then let cool, cover with plastic wrap and marinate in the refrigerator for 30 minutes.