食パンレシピ！ボリューム満点！ウインナーホットサンドの作り方｜料理研究家コウケンテツさんの書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
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Asazuke (lightly pickled cabbage and cucumber) | Transcript of Miki Mama Channel's recipe
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Ingredients
- cabbage : 1/2 piece
- cucumber : Two
- Shiso : 10 sheets
- Japanese ginger : 3
- Kelp dashi stock : 1 tablespoon
- salt : A little over 1/2 teaspoon
- Umami seasoning : A little over 1/2 teaspoon
Time required
10minutes
Procedure
-
1)
Cut vegetables
00:27
Put cabbage torn by hand, cucumber cut diagonally to a width of 1 cm, and chopped shiso and myoga in two plastic bags.
-
2)
Season
02:08
Add kelp dashi stock, salt and umami seasoning in half.
-
3)
Rubbing
02:28
Rub it from the top of the bag, wrap the plastic bag from the end, evacuate it to evacuate the air, tie the mouth, and soak it in the refrigerator for 2 hours.
Point
・ By tearing the cabbage by hand, the taste can be easily absorbed.
・ When cutting Japanese ginger into thin strips, cut it a little to make it stable and easy to cut.
・ Shake the plastic bag with air so that the seasoning spreads throughout the vegetables.
・ If you wind the plastic bag from the end, the air in the bag will be released and a vacuum will be created. The vacuum makes it easier for the taste to soak in immediately.
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