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Okra pickles | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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Ingredients

Okra : 3 packs (300g)
（A）水 : 150cc
（A）創味シャンタン : 小さじ1と1/2
（A）酒 : 大さじ2
（A）おろしニンニク : 5g
（A）おろしショウガ : 5g
（A）鷹の爪（輪切り） : 2～３本分
（A）塩 : ひとつまみ
いりごま : 適量

Time required

20minutes

Procedure

1) Prepare 01:30
Cut off the calyx of the washed okra and scrape off the calyx.
2) Boil in salt 02:43
Add salt (not included in the amount) to boiling water, add 1 and boil on high heat for 1 minute.
Put it in a colander, rinse it with running water, drain it, and put it in a storage container.
3) Make pickled juice 04:03
Put (A) in a frying pan and heat to a boil while mixing over high heat.
If it boils, heat it for 1 minute.
4) 仕上げる 06:19
2に3を注ぎ入れ、いりごまをふりかける。
粗熱を取り、冷蔵庫で1〜2時間冷やす。

Point

・ If you find it troublesome to scrape off the calyx, you can cut it off without any problem.
・ Adjust the amount of salt when boiling okra so that the salt concentration is 1% of that of hot water.
・ Boiled in salt gives a good color.
・ You can adjust the boiling time of okra to your liking.
・ By using sake in the pickled juice, it will be deliciously finished.
・ Ginger and garlic may be tubed, but raw ginger will give a more fragrant finish.
・ If you want to soak the pickled juice further, make a cut in the okra.
・ The time required does not include the time to cool in the refrigerator.