#Japanese food #Vegetable dishes #For adults #Rice companion #みょうが

Ginger pickled in sweet and sour sauce | Coris Cooking Channel's recipe transcription

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Ingredients

Japanese ginger : About 23
Rice vinegar : About 6 tbsp
sugar : About 2 and 1/2 tbsp
salt : One pinch to two pinches

Time required

20minutes

Procedure

1) Mix seasonings 00:24
Put the seasoning in a bowl and mix well.
2) Prepare myoga 01:08
Cut the bottom of the Japanese ginger a little and cut it in half vertically. If there is a damaged part, cut that part.
3) boil 02:06
Put a lot of water in a hand pan and heat it. When it boils, add the cut Japanese ginger and boil it for 30 seconds.
4) Entangled with seasonings 02:43
Immediately after 30 seconds, pour it into a colander, drain the water, add 1 and lightly boiled Japanese ginger to the bowl, and entangle well.
5) Place in a storage jar and cool 04:09
Put myoga and sweet and sour sauce in a storage jar, and lightly press the myoga to make it soaked in sweet and sour sauce. Wrap it so that it adheres to the surface and cool it at room temperature.
6) Refrigerate 05:00
When it cools, cover the storage bottle and put it in the refrigerator to cool it down and store it. It will be completed in about half a day to a day.

Point

・ When mixing seasonings in advance, even if some sugar remains undissolved, there is no problem because it dissolves when combined with Japanese ginger.
・ The tip of Japanese ginger may be damaged, so cut that part.
・ Put it in the refrigerator and eat it crispy and delicious for about a week.
・ If you soak it for about a day, the sweet and sour sauce will be dyed red, and the sweet and sour sauce will become familiar with the ginger and become a bright red ginger pickled in sweet and sour sauce.
・ Although it can be eaten if stored for a long time, it gradually fades in crispness and vivid color, so eat it as delicious as possible.
・ If it becomes old-pickled, chop it into small pieces and mix it with mayonnaise to make it delicious as a simple tartar sauce.