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Pickled cucumber | kattyanneru / Katchanneru's recipe transcription

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Ingredients

  • キュウリ : 3本
  • 塩 : 小さじ1/4
  • 水 : 100
  • 白だし : 大さじ3
  • 醤油 : 小さじ2
  • ごま油 : 小さじ2
  • すりおろしにんにく : 小さじ1
  • 輪切り唐辛子 : 少々

Time required

80minutes

Procedure

  1. 1) 皮を剥く 00:36

    キュウリの側面のイボを、包丁の背を使って削ぎ落とす。しま模様になるように、ピーラーで皮を剥く。

  2. 2) 切る 00:53

    After peeling, cut off both ends of the cucumber and cut into 4 equal lengths.

  3. 3) キュウリに切り込みを入れる 01:05

    Make cuts at 1 mm intervals, leaving about 1 cm to 5 mm at the end of the cucumber.

  4. 4) 塩を馴染ませる 01:26

    塩をキュウリ全体に馴染ませ、10分程置いておく。

  5. 5) 塩気を取る 01:37

    水で洗い流し塩気を取ったら、ザルにあけて、水気をしっかりと切る。

  6. 6) 調味料を混ぜる 01:49

    保存容器に水、白だし、醤油、ごま油、すりおろしにんにく、輪切り唐辛子を加え混ぜる。

  7. 7) 冷蔵庫で冷やす 02:10

    Add cucumber to the mixed seasoning, wrap it, and soak it in the refrigerator for 1-2 hours.

  8. 8) 仕上げる 02:30

    Open the notch in the cucumber, serve it on a plate, and add seasoning from above to complete.

Point

・ When making a cut in a cucumber, it is easier to cut it with a petty knife.
・ When you open the notch in the cucumber, you can serve it neatly on the plate.
・ You may wipe off the water from the cucumber with kitchen paper.
・ You can eat the finished pickled cucumber as it is.

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