New ginger and seaweed are exquisite compatibility!
The crisp texture of ginger and the crispy texture of the ginger is perfect! By all means handmade taste ~
Material (for 2 people):
- Takanori (before salt removal/before watering) 50g/15g
- New ginger 150g
- 40g of sugar
- Salt 2g
- Vinegar 150cc
- 100㏄ water
- Kelp 3cm square
- The rash is changed about twice and rinsed, and after rinsing the salt, soak it in water for about two and a half minutes and drain it. Drain the water and cut it into a bite -size if it is large. For dry products, return to water for 4 to 5 minutes.
- * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there are parts that are discolored
- New ginger washes the groove especially well and removes soil. The skin is not suitable and OK. Spoon the dirty place with brown and dirty
- Cut off the tip that is dry (soak in the pink color without throwing it away) If you divide it into an easy -to -eat length, slice it very thin
- If the slice is difficult with a kitchen knife, use a slicer.
- [Pickled soup] Make while taking the rough heat of ginger. Boil the water containing kelp over low heat, remove the kelp just before boiling, and add sugar and salt.
- Put the vinegar in a clean bottle, add 6 into it and mix. Adjust the sweetness by looking at the taste. Squeeze the ginger of 5 with both hands and squeeze it lightly.
- While the pickled soup is warm, put the squeezed ginger and pink tip in a bottle. After the rough heat has been removed, add the fluttering and mix with ginger to complete.