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Pickled cucumber |

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Ingredients

  • きゅうり : 8本
  • 生姜 : 25g
  • 鷹の爪 : 2本
  • 塩 : 小さじ1
  • (A) Soy sauce : 250㏄
  • (A) Vinegar : 80㏄
  • (A) Sugar : 200g
  • 白ごま : お好みで

Time required

20minutes

Procedure

  1. 1) Get ready 00:21

    Soak the hawk's claws in water to soothe.

  2. 2) Cut the material 00:27

    Cut the cucumber into thick slices, put them in a bowl, sprinkle with salt and leave for about 30 minutes.
    Shred ginger.
    Take 1 seed and cut into slices.

  3. 3) Drain the cucumber 02:00

    When the water in the cucumber comes out, raise it and drain it.

  4. 4) 調味料を混ぜる 02:09

    フライパンに(A)を入れ、火にかけてよく混ぜる。
    沸騰してきたら3と生姜、鷹の爪を入れて混ぜ、約5分味を染み込ませる。

  5. 5) 煮詰める 03:29

    I have to turn off the heat and raise all but the seasoning liquid to remove the rough heat.
    Boil the seasoning liquid remaining in the frying pan until the amount is reduced by about 10%.

  6. 6) 漬け込む 03:59

    When the rough heat of 5 is removed, put the cucumber back in a bag or tapper and soak it in the refrigerator for 1 day to complete.
    Sprinkle white sesame seeds if you like.

Point

・ Sanon Tou is recommended for sugar.
・ Cucumbers shrink when pickled, so cut them thick.
・ You don't have to remove the ginger skin, but remove the dirty and dry parts.
・ Since the cucumber has already contained water in the seasoning liquid after removing the cucumber, boiling it will extend the period of refrigeration.

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