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出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

オクラ : 12～18本
(A) Water : 200ml
(A) White soup stock : 大さじ3
(A) Salted kelp : 5g
(A) Mekabu : 2パック
鷹の爪 : 1本

Time required

10minutes

Procedure

1) Preparing the Okra 01:30
Place the okra in a net and rub it with your hands while running water over it.
Cut off the stems of the okra and peel the calyx.
Boil water.
2) 漬け出汁を作る 03:25
保存容器に(A)と輪切りにした鷹の爪を加え、軽く混ぜ合わせる。
3) オクラを湯通しする 04:00
Pour hot water into a heat-resistant bowl and submerge the okra.
Place a weight such as a colander on top and leave for 1 minute.
Drain in a colander, then chill in ice water (not included in the recipe).
Place in a colander and drain well.
4) 漬ける 05:08
2に3を加える。
蓋をして冷蔵庫で半日以上漬けたら完成。

Point

・You can add grated kelp if you like.
・If you don't like spicy food, you can leave out the chili pepper.
・If the okra is not in a net, sprinkle salt on it and rub it on a board to remove the downy fuzz.
・You can use a peeler to remove the calyx.
・If the mekabu comes with a sauce, add that as well.
Instead of parboiling the okra, you can arrange it on a heat-resistant plate, lightly cover it with plastic wrap, and heat it in a 600W microwave for 2 to 2.5 minutes.
- If you blanch okra for too long, it will lose its nutrients and flavor, so it is best to blanch it for a short period of time.
- After parboiling, okra can be quickly cooled in ice water to improve its color.
*Time spent in the refrigerator is not included in the time required.