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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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Number of Videos
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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. 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. 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. 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. 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. 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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