Beccafico (Sardine Beccafico) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
#Japanese food
#Vegetable dishes
#Appetizers
#Rice companion
#Over 10,000 views
#Reproduction dish
#summer
#Easy
#作り置き
Pickled cucumber | Transcription of rice recipe with video
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- Number of Subscribers
- 1,900人
- Number of View
- 81.1万回
- Number of Videos
- 42本
Ingredients
- Cucumber : 3
- 生姜 : 適量
- 塩 : 適量
- （A）醤油 : 大さじ4
- （A）酢 : 大さじ1と1/2
- （A）みりん : 大さじ1と1/2
- （A）酒 : 大さじ1と1/2
- （A）砂糖 : 大さじ1
- 唐辛子（小） : 1本
Time required
15minutes
Procedure
-
1)
Cut ginger
00:19
Peel the ginger and cut into thick strips.
-
2)
Knead the cucumber with salt
00:33
Cut off the cucumbers, cut them into round slices with a thickness of 2 to 3 mm, and put them in a bowl.
Add salt, knead and leave for 2-3 hours.
Rinse lightly with water and squeeze out the water. -
3)
Make pickled soup
01:50
Put (A) and 1 in a pan and chop the seeded pepper.
Bring to a boil. -
4)
仕上げる
02:27
3に2を加え混ぜ合わせ、2～3分煮る。
火を止め、そのまま粗熱を取り冷ます。
保存容器に移し、冷蔵庫で一晩寝かせる。
Point
・ If the cucumber remains moist, the seasoning will be diluted, so squeeze it well.
・ Be careful not to overcook the cucumber, as it will spoil the texture.
・ There is no problem even if you omit the chili pepper.
・ By letting it sit in the refrigerator overnight, the seasoning will soak in well.
・ The time required does not include the time to leave the salted cucumbers and the time to put them in the refrigerator overnight.
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