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きゅうりとキャベツの甘酢漬け｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Cabbage leaves : 100g
きゅうり : 1本
水 : 120ml
昆布 : 5cm角
（A）砂糖 : 大さじ2～3
（A）酢 : 50ml
（A）赤唐辛子の小口切り : 1本分
（A）塩 : 小さじ1
（A）しょうがのうす切り : 2〜3枚

Time required

20minutes

Procedure

1) Make sweet and sour sauce 00:52
Shred the kelp that has been rehydrated with water and put it in a pan.
Add (A) and kelp soup, heat and bring to a boil.
2) Cut vegetables 01:59
For cabbage, chop the leaves and chop the core.
Drop both ends of the cucumber and cut into slices.
3) Mix with sweet and sour sauce 03:09
When 1 is boiled, turn off the heat.
Add 2 and mix to mix and remove the heat.
Put it in a storage bag and rub it lightly to remove the air from the bag and let it blend in.
Serve in a bowl.

Point

・ Soak the kelp in water for about 30 minutes in advance.
・ Adding kelp reconstituted juice adds umami and makes it even more delicious.
・ By boiling the sweet and sour sauce once, it becomes a boiling effect.
・ By mixing the vegetables with the residual heat of the sweet and sour sauce, the texture remains moderately.
・ You can enjoy the texture by cutting the cucumber a little thicker.
・ The time required does not include the time to return the kelp.