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漬物（ナスの辛子漬け）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

ナス : 2本(約270g)
海塩 : 小さじ1
(A) Water : 500ml
(A) Sea salt : 小さじ1/2
(B) Lukewarm water : 大さじ4
(B) Rice vinegar : 大さじ1
(B) Cane sugar : 小さじ2
(B) Soy sauce : 小さじ1
(B) Sea salt : 小さじ1
(B) Powdered soup stock pack : 小さじ1
(B) Powdered mustard : 小さじ2

Time required

20minutes

Procedure

1) Remove the bitterness from the eggplant 00:10
Put (A) in a large bowl to make the salt water.
Cut off the stems of the eggplants, cut them in half lengthwise, then cut them into thin diagonal slices 7mm wide and soak in salted water.
Place a plate on top to weigh it down and let sit for about 10 minutes.
2) 浅漬けの素を作る 00:37
別のボウルに(B)を入れてよく混ぜる。
3) ナスを塩漬けにする 01:03
1の水気を切ってポリ袋に移し、海塩を加えて全体にまぶす。
軽く揉んだら空気を抜き、重しを乗せ30分置く。
4) 辛子漬けにする 02:00
3のあくの出た水分を手で絞ってジップ袋に移す。
軽く混ぜた2を加え、空気を抜いて口を閉じ冷蔵庫で1～2時間漬けたら完成。

Point

-You can also pickle other vegetables such as cucumbers, okra, and radishes.
-Eggplant discolors and loses flavor easily, so it is best to eat it on the day you make it.
・When making a base for quick pickles, using lukewarm water will help the seasonings dissolve more easily.
- Eggplant will discolor when exposed to air, so be sure to remove any air when pickling.
*The time it takes to salt the eggplant and pickle it in mustard is not included in the total time.