Pickled burdock, pumpkin and cauliflower
|Material ( For 4 people )|
|Mentsuyu (double concentrated)||50ml (1.69us fl oz)|
|vinegar||50ml (1.69us fl oz)|
|Liquor||50ml (1.69us fl oz)|
A simple recipe using mentsuyu is being introduced from Yamaki's recipe site "TSUKE LAB. " For the three consecutive holidays. Today, the final day, we will make Japanese-style pickles that can be stored for a little longer.
[Material (for 4 people)]
1/2 gobo, 1/8 pumpkin, 1/4 cauliflower, 50 ml of mentsuyu (double concentrated), 50 ml of vinegar, 50 ml of sake, 2 to 3 slices of ginger, 1 red karagarashi
[How to make]
1. Wash the burdock root, scrape off the skin, and beat it with a rolling pin to cut it into pieces of appropriate size. Divide the pumpkin into 1 cm chopped wood and the cauliflower into small bunches. Boil in salt (outside the amount) to the extent that it remains chewy.
2. Combine ★ and let it boil for a while to remove the rough heat.
3. Soak the drained 1 in 2 for at least one night.
It's not sweet and refreshing, so it's perfect for resting chopsticks and garnishing. By leaving a chewy texture, you can chew it naturally and eat it, so it is recommended even when you are a little hungry. Estimated storage in the refrigerator for 1 week to 10 days. In addition, try making with your favorite vegetables such as potatoes and carrots!