To accompany sashimi and reconsider! Tosakanori gully


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

How to:

  1. 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.
  2. * 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
  3. 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
  4. 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
  5. If the slice is difficult with a kitchen knife, use a slicer.
  6. [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.
  7. 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.
  8. 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.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed