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Pickles (Komatsuna pickled in sweet vinegar) | Recipe transcription from Yuuga Shokudo

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Evening cafeteria

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Ingredients

小松菜 : 2袋
(A) Mirin : 大さじ1と1/2
(A) Sugar : 小さじ1/2
(B) Vinegar : 小さじ1
(B) Salt : 小さじ1
(B) Kombucha : 小さじ2
(B) Mustard paste : 少々
(B) Ponzu sauce : 小さじ1/2
鷹の爪 : 1本

Time required

15minutes

Procedure

1) Pickling Komatsuna in Salt 00:54
Cut off the roots of the komatsuna and rinse with water.
Remove the tendons from the root.
Separate the stems and leaves, transfer the stems to a bowl, add a little more than 1 teaspoon of salt (not included in the recipe) and rub with your hands for 2 minutes.
Add the leaves and 1 teaspoon of salt (not included in the recipe) and knead with your hands for a further 2 minutes.
Transfer the mixture, including the juices, to a zip bag, remove the air and seal.
Chill in the refrigerator for 30 minutes.
2) 水気を絞る 04:15
1をザルにあけて2秒間水で洗う。
水気を絞ってジップ袋に移す。
3) 漬け汁を作る 05:15
耐熱ボウルに(A)を入れて電子レンジで加熱する。
(B)を加えてよく混ぜる。
4) 漬ける 06:01
2に3を加える。
半分に切って種を取った鷹の爪を加えて軽く揉む。
空気を抜いて口を閉じ、更に冷蔵庫で30分漬けたら完成。

Point

・Can be stored in the refrigerator for 1 week.
・Don't throw away the roots of komatsuna; you can use them as an ingredient in miso soup.
- Wash komatsuna thoroughly as there will be mud on the base.
・Removing the strings from komatsuna improves the texture and makes it easier for the flavor to penetrate.
*Time spent in the refrigerator is not included in the time required.
・We also introduce mixed rice balls with komatsuna.