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Pickled summer vegetables |

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Ingredients

長芋 : 150g
明太子 : 2本
オクラ : 1袋
めかぶ : 1パック
Liquor : 大さじ5
kelp : 1枚(8g)
(A)みりん : 大さじ5
(A)砂糖 : 大さじ4
(A)醤油 : 大さじ5

Time required

15minutes

Procedure

1) pickle kelp 01:46
Add sake and kombu to a frying pan and leave for 30 minutes to 1 hour.
2) make pickled sauce 02:18
Remove the kombu, add mirin and sugar from (A), and heat over medium heat.
When the alcohol evaporates, add the soy sauce from (A) and when it boils again, turn off the heat and let it cool.
3) Cut ingredients and put them in a container 03:28
Cut the kombu into 3 cm wide strips.
Peel the skin of the yam and cut into 1 cm cubes.
Rub the okra with salt and wash it with water.
Remove the calyx and calyx, soak in boiling water for 3 minutes and drain.
Cut into 0.5-1 cm width.
Cut the mentaiko into 1 cm wide pieces.
Put the cut ingredients and mekabu in a container.
4) 3と2を合わせる 08:30
3に2の漬けダレを回しかけ、混ぜ合わせる。
蓋をして、一晩寝かせて完成。

Point

・You can substitute cod roe with cod roe.
・By soaking kelp in sake, the umami and flavor of kelp can be transferred to sake, and kelp can be softened.
・In the video, kombu is soaked for 3 hours.
・By adding soy sauce afterward, the flavor of soy sauce can be preserved.
・Ingredients cut in step 3 are placed in a storage container in order.
・Slide the okra on the net.
・You can use raw okra without blanching it, but blanching it gives it a nice texture and bright color.
・It is delicious when eaten with rice, tofu, somen noodles, or udon noodles.