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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. 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. 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. 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. 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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