Pickled perilla leeks | Kottaso Recipe's recipe transcription

Remove the calyx from the perilla, wash it, and drain it.
Cut the green onions into blue and white parts, cut the blue parts into small pieces, and expose them to water for about 5 minutes.
Cut the white part to a width of about 5 cm and bake in a frying pan until the whole is browned.
When it gets browned, turn off the heat and let it cool.

Drain the blue part of the green onion that has been exposed to water for about 5 minutes, add fresh water, rub and wash, and remove the slip. Repeat this 2-3 times and squeeze the water well.

Put grated garlic, grated ginger and sesame oil in a pan and heat over low heat. When the aroma comes out, add sake and mirin and heat for about 5 minutes to remove alcohol.
Put all of (A) and heat it. When it boils, turn off the heat and taste it to adjust the strength.

水気をよく切った大葉に、焼いたネギを巻いて容器に並べ、上から漬けダレをかけて完成。