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味噌漬け（きゅうりの味噌漬け）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

きゅうり : 3本
味噌 : 大さじ3
みりん : 大さじ1と1/2
砂糖 : 大さじ1
酢 : 小さじ1

Time required

15minutes

Procedure

1) Preparing the Cucumbers 02:22
Sprinkle salt (not included in the recipe) on the cucumber, rub the surface, and then rub it with a board.
Rinse and cut off the bottom.
Cut off 1.5cm from the top, rub the cut surfaces together for 30 seconds to 1 minute, then rinse with water.
Wipe off any moisture thoroughly with kitchen paper.
Use a peeler to remove the skin in 3-4 places to create stripes, then transfer to a zip bag.
2) 味噌ダレを作る 04:12
耐熱皿にみりんを入れて、600wの電子レンジで1分加熱する。
砂糖を加え、混ぜ溶かす。
別の器に入れた味噌の中にみりんと酢を加え、よく混ぜ溶かす。
3) 漬ける 05:20
1の中に味噌ダレを加え、揉んでよく馴染ませる。
空気を抜いて口を閉じ、冷蔵庫で一晩漬けたら完成。

Point

・We use a blend of miso.
・You can use any miso you like, but if you use a sweeter one, it is best to reduce the amount of sugar.
・The mirin used is genuine mirin.
If you are concerned about alcohol, you can use a mirin-style seasoning, in which case there is no need to heat it in the microwave.
・We recommend using cane sugar, which has a rich flavor.
- You can remove the bitterness by rubbing the cut surface of a cucumber.
*Time spent in the refrigerator is not included in the time required.
- Once the flavor has reached your desired strength, remove the cucumber from the miso and store in the refrigerator for 3 to 4 days.
- Cucumbers pickled in garlic and ginger miso are also introduced.