Pickled burdock, pumpkin and cauliflower
Introducing a simple recipe using mentsuyu from Yamaki's recipe site "TSUKE LAB."
Material
( For 4 people )
|
|
Burdock |
1/2 |
pumpkin |
1/8 piece |
cauliflower |
1/4 piece |
Mentsuyu (double concentrated) |
50ml (1.69us fl oz) |
vinegar |
50ml (1.69us fl oz) |
Liquor |
50ml (1.69us fl oz) |
ginger |
2-3 slices |
Red karagarashi |
One |
The standard of regular vegetables has a different taste
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.
The main seasoning is mentsuyu, which is found in every home.
Mentsuyu-flavored pickles
It's the season when pumpkin is delicious. * The actual amount used differs from the image.
[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.
Just soak in boiled pickle liquid
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!
Excellent compatibility with the gentle sweetness of pumpkin!