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長芋のたまり漬け｜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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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Nagaimo : 350g
醤油 : 50ml
(A) Sugar : 30g
(A) Water : 40ml
(A) Mirin : 20ml
(A) Sake : 20ml
(A) Vinegar : 15ml
(A) Dashi no Moto : 小さじ1/2
(A) Chili pepper : 1本

Time required

10minutes

Procedure

1) Remove the lye from the long potatoes 01:18
Peel the long potatoes and put them in enough water (not included in the amount) to soak them. Add 1 tablespoon of vinegar (not included) and expose for about 5 minutes.
2) Cut the long potato 02:13
Wipe off the water with kitchen paper and cut into 1.5 cm wide ginkgo.
Put in a heat-resistant bag.
3) Make a pickled sauce 03:00
Cut the pepper in the middle and remove the seeds.
Put (A) in a small pan, boil for 30 seconds when it boils, turn off the heat, and add soy sauce.
4) 長芋を漬け込む 04:21
Put 3 in the bag of 2 and mix them before removing the air.
When the heat is removed, soak it in the refrigerator overnight.
5) 仕上げる 05:26
器に盛り付けて完成。

Point

・ People who are not good at spicy foods and children do not need to eat chili peppers.
・ If you like, you can add a piece of crushed garlic to the pickled sauce.
・ Peel the long potatoes thickly because they have lye inside the skin. Exposure to vinegar water removes lye and prevents discoloration.
・ When making pickled sauce, add soy sauce afterwards so that the flavor does not come off.
・ Peppers may be added as they are without removing the seeds.
・ The surplus pickled sauce can be used for other dishes such as chicken soboro.