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人気【やみつき小松菜】小松菜の野沢菜風浅漬け|ちゃらりんこさんのレシピ書き起こし

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動画数
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材料

  • 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

所要時間

20分

手順

  1. 1) Prepare for Japanese mustard spinach 00:36

    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.

  2. 2) Knead with salt 03:48

    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.

  3. 3) Season 06:16

    Put 2 in a new plastic bag.
    Put (A) and knead.
    Remove the air and leave in the refrigerator for 2 hours.

  4. 4) 仕上げる 08:08

    3をビニール袋から出す。
    5等分に切る。
    お皿に盛る。

Point

・ 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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