Grilled food (potato and green onion grill) | Recipe transcription from Kumano Genkai Shokudo
Kuma's limit cafeteria Time required : 10minutes
#Vegetable dishes
#Side dishes
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#summer
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#作り置き
出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
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Ingredients
- きゅうり : 1本
- 人参 : 1/2本
- 山芋 : 120g
- 大葉 : 少量
- (A) Noodle soup : 大さじ3(50g)
- (A) Sugar : 大さじ1(10g)
- (A) Vinegar : 大さじ2(30g)
- (A) Mirin : 大さじ3(50g)
- (A) Chili pepper : 1/2本
- (A) Wasabi tube : 2～3g
- 塩昆布 : 小さじ1(3g)
Time required
10minutes
Procedure
-
1)
Make the marinade
00:16
Add (A) to a storage container and mix.
-
2)
材料を切る
00:45
塩昆布をみじん切りにする。
人参を4～5mm角に切る。
きゅうりの両端を切り落とし、人参より大きめの角切りにする。
山芋をも同程度の大きさの角切りにする。
大葉を縦半分に切る。 -
3)
漬ける
02:10
1の中に、塩昆布、人参、きゅうり、山芋を入れてよく混ぜる。
最後に大葉を加えて漬けだれに沈める。
冷蔵庫で1日漬けたら完成。
Point
・Yam can be substituted with Chinese yam.
・You can remove the perilla leaves if you like.
・Rice vinegar is used.
- You can leave out the wasabi tube if you like, but we recommend adding it as it enhances the aroma and reduces the spiciness.
-You can also pickle ginger, okra, etc.
・The noodle soup used is four times concentrated.
・Carrots are hard, so it is best to cut them into small pieces.
・Can be stored in the refrigerator for 5 to 6 days.
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