和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
Persimmon pickled in syrup | Coris Cooking Channel's recipe transcription
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Ingredients
- persimmon : 3-4 pieces
- sugar : 200g
- water : 200g
Time required
30minutes
Procedure
-
1)
Make syrup
00:26
Put sugar and water in a pan and heat it. When it boils, turn off the heat and let it cool.
-
2)
Cut the persimmon
00:54
Remove the calyx of the persimmon, peel it, and cut it into 1/6 to 1/8.
-
3)
Add to syrup
01:40
Put the persimmon in a storage jar, pour in the syrup, wrap it so that it adheres to the surface, close the lid, and keep it in the refrigerator for about 3 days. When the sweetness soaks in, it's complete.
Point
・ Adjust the amount of water and sugar according to the size of the persimmon. Make sure the persimmons are soaked in syrup when placed in a storage jar.
・ Adjust the size of the cut according to the size of the persimmon. This time I used a large seedless persimmon, so I cut it to 1/8.
・ If the persimmon is soaked in syrup and soaked for 3 to 4 days, it will be delicious, but the soaking period will vary depending on the ripeness of the persimmon.
・ If it becomes a little transparent and fluffy, it is a guideline for completion. You can eat it as it is, or you can use it for cakes and baked goods.
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