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漬け玉ねぎ｜ Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

onion : 1 piece
（A）塩 : 小さじ1/2
（A）砂糖 : 大さじ2
（A）酢 : 大さじ3
（B）オリーブオイル : 適量
（B）粗挽き胡椒 : 少々
（C）醤油 : 適量
（C）かつお節 : 適量
（D）ラー油 : 適量
（D）いりごま : 適量

Time required

60minutes

Procedure

1) Cut the onions 00:33
Remove the onion core and slice thinly.
Spread it so that it does not overlap the bat, and leave it for at least 30 minutes.
2) Pickle onions 01:38
Put onions and (A) in a container and mix.
Cover and soak in the refrigerator for 1-2 hours to complete.
3) Arrange in Western style 04:03
Put the onions and (B) in another container and mix.
4) 和風にアレンジする 04:30
別の容器に玉ねぎ、（C）を入れ、混ぜる。
5) 中華風にアレンジする 04:57
別の容器に玉ねぎ、（D）を入れ、混ぜる。

Point

・ Onions may be sliced with a slicer.
・ When onions are exposed to the air, the spicy taste becomes easier to fly.
・ When using onions with less spiciness, you can pickle them as they are.
・ Can be stored in the refrigerator for 3-4 days.
・ Western style is recommended in addition to sandwiches and pasta.
・ Japanese style is recommended even if you add it to cold tofu or noodles.
・ Chinese style is recommended even when mixed with vegetables, meat and fish.