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きゅうりのわさび漬け｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Cucumber : 6
salt : 大さじ1
生姜 : 20g
塩昆布 : 大さじ2
かつお節 : 1パック
わさび : 1 tsp
（A）醤油 : 100cc
（A）みりん : 100cc
（A）酒 : 100cc
（A）お酢 : 40cc

Time required

45minutes

Procedure

1) Cut the cucumber 00:17
Cut off the calyx and cut into 2 to 3 cm wide slices.
Place in a bowl, sprinkle with salt, rub in and let sit for 20-30 minutes.
2) Cut ginger 01:55
Cut the ginger into small pieces without peeling.
3) Drain 03:10
Rinse the cucumbers with water to remove the salt, and drain them thoroughly with kitchen paper.
4) Make a pickled sauce 04:16
Put seasoning (A) in a pan and heat it to remove alcohol.
Add salted kelp and ginger and mix.
Add dried bonito and wasabi and mix.
5) 仕上げる 06:18
Put the cucumbers in a container or bag with a lid and add the sauce of 4.
Remove the air with plastic wrap, cover it, and close the lid of the container.
Leave it for at least 24 hours and you're done.

Point

・ The wasabi may be chopped wasabi.
・ When you want to remove the alcohol, you can simmer it as it is, but it is recommended to ignite it and boil it.
・ Since the taste changes depending on the wasabi used, it is good to taste it and feel a little spicy.
・ Adjust the wasabi to your liking.
・ The container for pickling should have a lid.
・ When you add sauce to the cucumber, add enough water to prevent it from soaking.
・ You can combine it with somen noodles or cold udon noodles.