cook kafemaru Time required : 40minutes
- Komatsuna : 1 bundle (250g)
- 塩 : 小さじ1
- (A)昆布茶 : 小さじ1
- (A)輪切り唐辛子 : 小さじ1
Prepare for Japanese mustard spinach
Cut off the root of Japanese mustard spinach.
Remove the streaks from the shaft.
Rinse with water 2-3 times and soak in water for 30 minutes to remove lye.
Knead with salt
Drain the water from 1 and put it in a plastic bag.
Add salt and knead.
Put a weight on it and leave it for 30 minutes.
Cut the corners of the plastic bag, squeeze it, and drain the water.
Put 2 in a new plastic bag.
Put (A) and knead.
Remove the air and leave in the refrigerator for 2 hours.
・ By removing the streaks on the shaft of Japanese mustard spinach, it becomes more palatable and delicious.
・ Salt uses algae salt.
・ Add sliced red pepper to improve shelf life. If you are not good at it, halve it.
・ Can be stored in the refrigerator for 1 week.
・ You can enjoy it even if you chop it and put it in natto or ochazuke.
・ Sprinkle with sesame oil or vinegar to make it more delicious.
・ The time required for steps 1 to 3 is not included in the required time.
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