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ポリポリ食感!自家製キューちゃん漬け| 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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再生回数
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動画数
1,281本

材料

  • Cucumber : 6
  • (A)醤油 : 100ml
  • (A)料理酒 : 100ml
  • (A)酢 : 80ml
  • (A)砂糖 : 60g
  • 塩 : 小さじ1弱
  • 生姜 : 30g
  • 白ごま : 10g
  • 昆布 : 3g
  • 唐辛子 : 2本

所要時間

50分

手順

  1. 1) Prepare for cucumbers 01:37

    Cut off the calyx of the cucumber.
    Cut into 1.5 cm to 2 cm widths.
    Put in a bowl.
    Add salt and knead.
    Leave for 30 minutes.

  2. 2) Prepare for ginger 02:55

    Scrape the ginger skin with a kitchen knife.
    Cut into thin slices.

  3. 3) Prepare for kelp 03:25

    Cut the kelp into 5 cm width with kitchen shears.

  4. 4) 唐辛子の下準備をする 03:41

    唐辛子をキッチンバサミで半分に切る。
    種を取り除く。
    薄く切る。

  5. 5) きゅうりの水気を取る 04:02

    1をザルに上げる。
    キッチンペーパーで握って水分を取る。

  6. 6) 漬け汁を作る 04:37

    鍋に(A)を入れる。
    火にかけて混ぜながら中火で沸騰させる。
    火を止めて5を入れる。
    漬け汁に浸して中火にかける。
    きゅうりの皮の色が変わるまで火を通し、再沸騰させる。
    火を止める。
    きゅうりをザルに上げる。
    漬け汁だけを中火にかけて再沸騰させる。
    1分程煮詰める。
    冷ます。

  7. 7) 保存容器に入れる 07:00

    保存容器に6でザルに上げたきゅうりを入れて広げる。
    2と3と4と白ごまを乗せる。
    6の漬け汁を入れる。
    全体を混ぜる。
    キッチンペーパーを被せて漬け汁を染み込ませる。
    冷蔵庫で一晩漬け込む。

Point

・ Rice vinegar is used as the vinegar. If you don't have rice vinegar, you can use grain vinegar.
・ Add kelp to bring out the flavor. If you don't have kelp, you can omit it.
・ If you are not good at spicy foods or if your child eats it, you can omit the chili peppers.
・ In step 1, the cucumber may be cut into thin slices.
・ In step 1, the cucumber can be salted and water will come out from the cucumber, and the cucumber can be removed.
・ During step 5, draining the cucumbers well will improve their shelf life and make it easier for the cucumbers to soak in the flavor.
・ If the cucumber is cooked too much during step 6, the texture will deteriorate.
・ During step 7, the texture of the cucumber deteriorates when the pickled juice is put in a storage container while it is still hot.

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