Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
キャベツの浅漬け|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし
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Ingredients
- キャベツ : 1/4個
- にんじん : 1/3本
- きゅうり : 1本
- (A) Water : 100ml
- (A)顆粒和風だし : 小さじ1/2
- (A)砂糖 : 小さじ2
- (A)酢 : 大さじ1
- 昆布 : 3g
- 醤油 : 小さじ1
- 塩 : 小さじ1
- 白ごま : 適量
Time required
20minutes
Procedure
-
1)
Make pickled juice
01:13
Put (A) in a small pan and heat to a boil.
When it boils, turn off the heat, add kelp and soy sauce, and mix. -
2)
Cut cabbage
01:51
Cut off the core of the cabbage.
Cut the leaves into small pieces and slice the core into thin slices. -
3)
Cut carrots and cucumbers
03:20
Peel the carrots and chop them into 3-4 mm wide pieces.
Cut off both ends of the cucumber and slice into 3-4 mm widths. -
4)
野菜を塩もみする
04:04
ボウルに野菜、塩を入れ、揉み込んで5分置く。
漬け汁を加え、全体に馴染ませる。 -
5)
仕上げる
05:00
Put vegetables in a zipper bag and close your mouth while bleeding air.
Soak in the refrigerator for 3-4 hours, occasionally turning it over.
Serve on a plate and sprinkle with white sesame seeds if you like.
Point
・ If you cut the kelp into small pieces, the soup stock will be easier to produce.
・ If you want to let the vegetables soak in the flavor, leave it for half a day.
・ If you change the way the leaves and core are cut, the taste will be evenly blended.
・ Be sure to turn off the heat before adding kelp and soy sauce to the pickles.
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