スープカレー（鶏もも肉と夏野菜のスープカレー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 60minutes
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Pickled onions ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
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Ingredients
- onion : 1 piece
- Salted plum : 1 piece
- (A) Soy sauce : 4-5 tbsp
- (A) Water : 4 tbsp
- (A) Vinegar : 3 tbsp
- (A) Sugar : 2 tablespoons
- Garlic : 1 piece
Time required
40minutes
Procedure
-
1)
Prepare the ingredients
00:30
Cut the onion into 2 cm square pieces and spread them in the tapper. Let it sit for about 30 minutes to remove the spiciness of the onions.
-
2)
Make pickled juice
02:16
Cut the garlic into slices.
Put garlic and seasoning (A) in a pan and let it boil. -
3)
Finish
04:00
Pour the boiled pickled juice into the onion-filled Tupperware. Add dried umeboshi beaten with a kitchen knife and let it sit in the refrigerator overnight to complete.
Point
・ When removing the spiciness of onions, use a bat or the like to increase the area that comes into contact with the air, making it easier to remove the spiciness.
・ If you do not have time, expose the onions to water and then drain them well before use.
・ Use a heat-resistant storage container to put hot pickled juice.
・ The required time does not include the time to sleep overnight.
・ Pickles can be stored in a clean storage container for 4 to 5 days in the refrigerator.
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