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味噌漬け（エシャレットと夏野菜の味噌漬け）｜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

エシャレット : 7本
きゅうり : 1本
みょうが : 4～5本
(A) Miso : 150g
(A) Mirin : 60ml
(A) Sugar : 小さじ1
生姜 : 1片

Time required

20minutes

Procedure

1) Preparing the vegetables 00:45
Slice about 2cm off the tops of the shallots and cut off the base ends.
Cut a cross at the bottom.
Cut off both ends of the cucumber, peel it in stripes and cut it into thirds horizontally.
Cut off the root of the myoga ginger.
Sprinkle a little salt (not included in the recipe) on the cucumbers and rub them on a board.
Transfer the shallots and myoga ginger to a bowl, sprinkle with a little salt (not included in the recipe) and rub lightly.
Add cucumbers to bowl and let sit for 10 minutes.
Drain well.
2) 漬け味噌を作る 02:15
ポリ袋に(A)とすりおろした生姜を入れ、よく揉んで馴染ませる。
3) 漬ける 02:57
2に3を加え、よく揉み込む。
全体に味噌がまわったら、空気を抜いて口を閉じる。
バットに乗せて平らにし、冷蔵庫で1日漬ける。
4) 盛り付ける 04:00
3をボウルに出し、野菜を取り出す。
水で軽く洗い、お皿に盛ったら完成。

Point

- Cutting a cross into the shallots makes them easier to pickle.
・White miso is used.
・You can use ginger from a tube, but fresh ginger has more flavor.
・You can also eat it with a little miso on it.
- Any remaining pickled miso can be used to soak vegetables again, and then after heating it to evaporate the water, the vegetables can be soaked again.
*Time spent in the refrigerator is not included in the time required.
・Pickled miso can be stored in the freezer for up to one month.
-We also introduce how to make grilled salmon in miso foil and miso soup using leftover pickled miso.