揚げ物（ナスの豚ひき肉挟み揚げ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 30minutes
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Eggplant and cucumber pickles | Koh Kentetsu Kitchen
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Ingredients
- Cucumber : One
- みょうが : 2本
- なす : 1本
- 塩 : 小さじ1
- (A) 砂糖 : 小さじ1
- (A) 酢 : 大さじ2
- (A) 昆布 : 5cm
Time required
30minutes
Procedure
-
1)
Cut vegetables
00:52
Take cucumber seeds and cut diagonally to a width of 5 mm.
Cut the Japanese ginger in half vertically and slice it into thin slices.
Cut the eggplant in half vertically and slice it diagonally. -
2)
Salt the vegetables
03:19
Put salt in a plastic bag and shake the bag to sprinkle.
Remove the air from the bag, close the mouth, and put a weight on it.
Leave it for about 5 minutes and knead the whole to let the taste blend in. -
3)
Finish
05:19
Close your mouth again, put a weight on it, and leave it for 5 to 10 minutes.
Discard excess water, add (A) and knead.
Soak in the refrigerator for 30 minutes to half a day to complete.
Point
・ If you like, you can add ginger or green perilla.
・ If you are worried about it, expose the eggplant to water and remove the lye.
・ If you put a weight on it, the salt will become familiar in a shorter time.
・ You can chop the kelp into small pieces and eat them together.
・ If you like, it is recommended to sprinkle with sesame seeds.
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