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Pickled yam with wasabi | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chinese yam : 300g
水 : 大さじ3
砂糖 : 大さじ2
(A) Soy sauce : 大さじ2
(A) Vinegar : 大さじ1
(A) dashi stock : 大さじ1/2
わさび : 小さじ1

Time required

200minutes

Procedure

1) make pickled sauce 01:10
Put water and sugar in a small pot, put it on the fire, and bring it to a boil while dissolving the sugar.
When it boils, add (A), mix, and turn off the heat.
2) cut yam 02:13
Peel the yam with a peeler and cut into 1 cm wide strips.
Fill a bowl with water (not listed), add 1 teaspoon of vinegar (not listed), add the diced Chinese yam and soak for about 10 minutes.
After that, remove the sliminess with running water, wipe off the moisture with kitchen paper, and put the yam in a zip bag.
3) Finish the pickled sauce 04:00
When the 1 pickled sauce has cooled down, dissolve the wasabi in a small amount of the sauce, add it, and mix the whole.
4) 仕上げる 04:38
2の長芋が入ったジップ袋に3の漬けダレを加え、軽く揉んで馴染ませる。
ジップ袋の空気を抜いて口を閉じ、冷蔵庫で3時間漬け込んで完成。

Point

・You can use your favorite dashi stock.
・When making the pickled sauce, if you add vinegar and bring it to a boil, the sourness will be lost, so after adding the vinegar, lightly heat it.
・Wasabi loses its flavor when heated, so add it after the marinade has cooled.
・By soaking yam in vinegar water after cutting, the scum can be removed.
・When marinating in the refrigerator, turn it upside down every hour to even out the flavor.