No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 30minutes
漬物(きゅうりの甘辛漬け)|フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- きゅうり : 3本(300g)
- 塩 : 3g
- 白ごま : 適量
- (A) Gochujang : 大さじ2(30g)
- (A) Water : 大さじ2
- (A) Soy sauce : 大さじ1
- (A) Sesame oil : 大さじ1
- (A) Grated ginger : 大さじ1/2
- (A) Sugar : 小さじ1
- (A) Shichimi pepper : 適量
Time required
30minutes
Procedure
-
1)
Preparing the Cucumbers
00:13
Cut both ends off the cucumber and slice into thin rings.
Transfer to a bowl and add salt, mixing.
Place in the refrigerator for 15 minutes.
Drain and transfer to a zip bag. -
2)
合わせ調味料を作る
01:20
ボウルに(A)を入れてよく混ぜる。
-
3)
漬ける
01:40
1に2を加え、手で揉み込む。
空気を抜いて封を閉じ、冷蔵庫で10分以上漬ける。 -
4)
盛り付ける
01:58
お皿に3を盛り付け、白ごまを散らしたら完成。
Point
・The amount shown is for two people.
- We recommend using fresh cucumbers that are firm all over and have a deep green surface.
- It is a good idea to add 1% of the amount of salt based on the amount of cucumber.
You can add more grated ginger if you like.
You can omit the sugar if you like.
・You can omit the shichimi pepper if you like.
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