Soy sauce pickles (cucumbers and myoga pickled in soy sauce) | Recipe transcription from Yuuga Shokudo
Evening cafeteria Time required : 20minutes
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Pickled green perilla soy sauce ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
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Ingredients
- Green perilla leaves : 10 sheets
- （A）しょうゆ : 大さじ1
- （A）おろしニンニク : 少々
- （A）麺つゆ : 大さじ1/2
- （A）水 : 大さじ1程度
- （A）白いりごま : 小さじ1
- （A）ごま油 : 小さじ2
- （A）粉唐辛子 : 適宜
Time required
15minutes
Procedure
-
1)
Prepare
00:52
Wash the leaves of the green perilla and line them up on kitchen paper to drain them.
Cut off the shaft. -
2)
Make pickled sauce
01:32
Put (A) in a container and mix.
-
3)
Pickle the leaves of green perilla
03:15
Place the green perilla on a plate and apply the pickled sauce, then layer the green perilla and apply the pickled sauce. Repeat the same work.
Point
・ If water adheres to the leaves of green perilla, the pickled juice will be diluted and the flavor will be impaired, so wipe off the water well.
・ Add umami to the pickled sauce by adding noodle soup.
・ Since the amount of salt varies depending on the type of noodle soup, adjust the amount of water by checking the taste.
・ When substituting powdered chili peppers with chili peppers, use a small amount.
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