シュークリーム（抹茶のシュークリーム）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 90minutes
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Lightly pickled cabbage and cucumber with perilla leaves | Recipe transcription from Kuma no Genkai Shokudo
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Ingredients
- cabbage : 1/2 ball (400g)
- きゅうり : 2 pieces (200g net)
- 大葉 : 5枚
- 塩 : 大さじ1
- 酢 : 1 tablespoon
- 水 : 1.5L
Time required
25minutes
Procedure
-
1)
Do the preparations
01:14
Add vinegar and water to a bowl.
Cut the cabbage into slices and discard the core.
Cut the cabbage into bite-sized pieces, about 4-5cm in size.
Place the cabbage in a bowl and cover with the vinegar water.
Cover with plastic wrap and let sit for 15 minutes.
Drain the cabbage.
Remove the stem from the cabbage, cut it diagonally and place in a bag.
Remove the stems from the perilla leaves, roll them into strips and place in a bowl.
Place the cabbage in a bag and add salt.
Close the bag and shake.
Squeeze the air out of the bag. -
2)
Pickle
04:23
Let 1 sit in the refrigerator for 1 hour.
Rub the whole bag together.
Squeeze out the air and let sit overnight. -
3)
Plate
05:09
Place 2 on a plate and it's done.
Point
・A recipe for lightly pickled vegetables using cabbage, cucumber, and shiso leaves.
- Soaking cabbage in vinegar water will remove the grassy smell.
- Kneading the bag during step 2 will help the flavor penetrate more easily.
- Remove the oxidized parts of the cabbage cut surface.
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