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醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

Eggplant : Two
きゅうり : 2本
長芋 : 1パック(200〜250g)
玉ねぎ : 1/2個
大葉 : 10枚
みょうが : 1個
(A) Soy sauce : 大さじ6
(A) Vinegar : 大さじ3
(A) Mirin : 大さじ3
(A) Alcohol : 大さじ3
(A) Water : 大さじ4
(A) Salted kelp : 1〜2つまみ
(A) Ginger : 小さじ1
鷹の爪 : 適量
鰹節 : 1パック(1.5g)

Time required

35minutes

Procedure

1) Cutting vegetables 00:19
Finely chop the onion and cucumber and place in a container.
Finely chop the eggplant and soak in water (not included in the recipe).
Peel the yam with a peeler, chop it finely and place in a container.
Remove the stems from the perilla leaves, chop them finely and place in a container.
Finely chop the myoga and place in a container.
Drain the eggplant.
2) Make the seasoning combination 03:19
Put (A) into the pot.
Remove the seeds from the chili pepper and add them.
Put the pot on the fire.
Crush the bonito flakes until they are finely crushed.
3) Pickle 04:52
Place eggplant in container.
Sprinkle with bonito flakes.
Add the combined seasonings and mix thoroughly by turning the pot over.
Add any eggplant that didn't fit inside.
Chill in the refrigerator for 20 minutes and it's done.

Point

・Use small eggplants.
You can add other vegetables of your choice.
- It's delicious when served over tofu or rice, depending on your preference.
・It tastes delicious when eaten with egg yolk.
-Adjust the soaking time to your liking.