プリン（カラメルプリン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 60minutes
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Cucumber Tsukudani｜kattyanneru recipe transcription
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Ingredients
- Cucumber : 4 bottles (400g)
- 生姜 : 2片 (20g)
- 輪切り唐辛子 : ふたつまみ
- 塩 : 小さじ1
- (A) 酒 : 大さじ2
- (A) みりん : 大さじ2
- (A) 醤油 : 大さじ2
- (A) 砂糖 : 大さじ1と1/2
- (A) だしの素 : 小さじ1/2
- 酢 : 小さじ1
- いりごま : 大さじ1
- ごま油 : 小さじ2
Time required
20minutes
Procedure
-
1)
Salt the cucumbers
00:34
Cut the cucumber into 2mm wide slices and put them in a bowl.
Sprinkle salt, knead and leave for 10 to 20 minutes. -
2)
Cut ginger
01:03
Scrape the ginger skin with a knife and cut into julienne.
Rinse the saltiness of the cucumber with water and squeeze the water. -
3)
Heat the ingredients
01:44
Sprinkle sesame oil in a frying pan and heat over medium heat.
Add ginger, red pepper and cucumber.
Soak the oil in the whole, add (A) and mix. -
4)
仕上げる
02:29
3が煮立ったら、中火で水分が無くなるまで煮詰める。
火を止め、酢、いりごまを加えて混ぜたら完成。
Point
・ When washing the saltiness of cucumbers, it is advisable to change the water 2-3 times.
・ When boiling the ingredients, it is good to mix them occasionally.
・ The storage period should be about 5 days in the refrigerator.
・ When eating, it is recommended to remove the heat before eating.
・ Recommended in addition to somen and bread.
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