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キュウリ漬け｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

cucumber : 3
ショウガ : 10g
塩 : 小さじ1/2
（A）しょうゆ : 大さじ4
（A）酒 : 大さじ3
（A）酢 : 大さじ1
（A）砂糖 : 大さじ3
（A）味の素 : 7振り
鷹の爪（輪切り） : 2本分

Time required

15minutes

Procedure

1) Knead the cucumber with salt 02:46
Cut off the calyx, cut it into round slices of about 8 mm, and put it in a colander.
Add salt, knead and let stand for a few minutes.
2) Cut ginger 04:43
Cut ginger into julienne with skin.
3) Make pickled juice 05:42
Put (A) and 2 ginger and hawk claws in a heat-resistant container.
4) キュウリを漬け汁に漬ける 07:30
1のキュウリの水分を絞り出す。
3を混ぜ、キュウリを加え混ぜ合わせ、馴染ませる。
5) 電子レンジで加熱する 08:57
ラップをかけ600wの電子レンジで5分加熱する。
6) 冷蔵庫で冷やす 09:36
5を電子レンジから取り出し、粗熱を取る。
冷蔵庫で2〜3時間冷やす。

Point

・ You can enjoy a good texture by cutting the cucumber with a little thickness of about 8 mm.
・ By squeezing out the water from the cucumber, the pickled juice will soak into it.
・ Be careful not to get burned because it is very hot after heating in the microwave.
・ The time required to cool in the refrigerator is not included in the required time.