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Kottaso Recipe [Kottaso Recipe]

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Ingredients

キュウリ : 6本
塩（板ずり用） : 小さじ3
生ショウガ : 適量
鷹の爪（輪切り） : 適量
乾燥昆布 : 3cm×3cmの大きさ1枚
（A）白だし : 大さじ4
（A）水 : 50ml
（A）酢 : 大さじ1～3
（A）砂糖 : 大さじ1/2
（A）塩 : 大さじ1/2

Time required

10minutes

Procedure

1) 野菜の下準備をする 00:34
キュウリはヘタを落とし3か所ほどピーラーで皮をむいたら塩を振り、板ずりして水洗いする。ショウガは千切りにする。
2) 調味料を加えて漬け込む 03:37
Put cucumber and ginger in a storage bag, add hawk claws, dried kelp, and (A), deflate the storage bag, seal it, and let it sit in the refrigerator for half a day to a day to complete.

Point

・ If you do not have dried kelp, you can use kelp tea or mentsuyu instead.
・ The amount of water may be even smaller if it is soaked for more than a day.
・ If you like strong seasoning, add a little mentsuyu or soy sauce to make it even more delicious.
・ A recipe that is easy to make and easy to eat even on hot days.
・ Peel the cucumber with a peeler to make it easier for the taste to soak into it.
・ A storage bag such as a zip lock is recommended for the pickling container.
・ Do not wash dried kelp, but wipe off dirt with kitchen paper before use.
・ Low calorie and recommended for dieting.
・ The time to soak is not included in the cooking time.