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ナスの浅漬け|【田舎そば川原】料理・漬物さんのレシピ書き起こし

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チャンネル登録者数
50.7万人
再生回数
3,689.0万回
動画数
300本

材料

  • ナス(秋茄子) : 2kg
  • 塩 : 90g
  • ミョウバン : 小さじ1/2
  • 唐辛子 : 3本
  • 青じそ : 少々
  • かつお節 : 少々

所要時間

10分

手順

  1. 1) ナスを切る 00:18

    ナスを洗いヘタを取って縦半分に切り、1cm程度の太さで斜めに切る。

  2. 2) 塩とミョウバンで揉み込む 01:03

    ナスをボウルに入れ、塩とミョウバンを入れて2〜3分揉み込む。

  3. 3) ビニール袋に入れて寝かせる 01:41

    ナスとナスから出た水分をビニール袋に入れて軽くなじませ、ナスと同重量の重しを乗せ冷蔵庫で寝かせる。

  4. 4) 仕上げる 02:58

    袋の上から水気を絞り、軽く水洗いしてしっかりと水を切り、唐辛子、青じそ、かつお節をまぶして完成。

Point

・ You can enjoy the texture by cutting the eggplant diagonally. You can also enjoy a different texture by dividing it vertically into four equal parts with the calyx attached and changing the cutting method like an octopus leg.
・ By adding alum, you can prevent the eggplant from discoloring.
・ You can put it in the refrigerator for 4 to 5 hours, overnight, etc.
・ In the video, a small eggplant that was originally thrown away is also added to make lightly pickled vegetables.

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