hide`s kitchen Time required : 20minutes
Rice doesn't stop! How to make long soy sauce pickles ｜ Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]'s recipe transcriptionお気に入りに追加
- Long : 200g
- (A)酢 : 大さじ1
- (A)塩 : 小さじ1/2
- (B)砂糖 : 小さじ2
- (B)醤油 : 大さじ3
- (B)酢 : 大さじ2
- (B)練り辛子 : 小さじ1〜2
Prepare long things
Peel a long object with a peeler.
After cutting vertically, cut into half-moons with a thickness that is easy to eat.
Put an appropriate amount of water and (A) in a bowl and mix.
Put a long thigh in it, knead it, and leave it for a while.
If the surface becomes slippery, wash it off and dry it with kitchen paper.
Stack two plastic bags, put 1 and (B), rub gently, and soak in the refrigerator for 30 minutes to several hours.
Serve 2 on a plate with soup.
・ In addition to the mustard paste, you may arrange it with pickled plums, chili peppers, gangs, and wasabi.
・ Be careful as long thighs will become itchy when touched.
・ By soaking in (A) and slipping, it becomes a pickle with a refreshing taste.
・ When peeling the skin in step 1, press down on the long thigh and peel it while placing the peeler on top.
・ If the plastic bag is thick, one is enough.
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