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出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

オクラ : 8本
Salt (for rubbing) : 小さじ1
(A) Water : 100ml
(A) Mirin : 2 tablespoons
(A) Chicken stock powder : 小さじ1と1/2
(A) Salt : 小さじ1
(A) Light soy sauce : 大さじ1
(B) Roasted sesame seeds : 少々
(B) Dried bonito : 少々

Time required

20minutes

Procedure

1) Preparing the Okra 00:58
Cut off the tough part at the end of the okra stem and peel the calyx.
Sprinkle salt (for rubbing) and rub.
Put hot water (not included in the recipe) and salt (not included in the recipe) in a frying pan and bring to a boil, add the okra and boil for 1 minute 30 seconds.
Remove from ice water (not included in the recipe) and chill thoroughly.
2) 漬け出汁を作る 03:00
洗ったフライパンに(A)を入れて火にかけ、よく混ぜ溶かす。
沸騰したら火を止める。
3) 漬ける 03:38
オクラの水を切り、キッチンペーパーで水気を拭き取る。
ポリ袋にオクラを移し、温かい2を加える。
口を縛らず、粗熱が取れるまで常温に置く。
粗熱が取れたら空気を抜いて口を縛り、冷蔵庫で2時間以上漬ける。
4) 盛り付ける 04:55
お皿に盛り付け、(B)をかけたら完成。

Point

・Light soy sauce can be substituted with 1 1/2 tablespoons of dark soy sauce.
- When peeling okra, it's easy to do so by using a peeler.
- After boiling the okra in salted water, immediately chill it in ice water to bring out its color.
*Time spent in the refrigerator is not included in the time required.
- Place in a storage container with the juice and store in the refrigerator for 4 to 5 days.
- Tofu topped with okra marinated in chicken salt broth is also introduced.