Pickled urchin vinegar
This pickled dish is made with plum flesh and has a gorgeous pink color. By sprinkling salt on the udo while it is still hot, the moisture is removed and the flavor can be absorbed in a short amount of time
How to make it
1
Peel the burdock root thickly and cut it into bite-sized pieces. If you are not going to use it right away, soak it in vinegar water to prevent discoloration
2
Bring a pot of water with vinegar to a boil and boil the udo. After boiling for about 5 minutes, drain in a colander, sprinkle with salt (not included in the recipe) and let cool
3
Put the seasonings in [A] into a bowl and mix well with a whisk
4
Once the burdock has cooled down, add it to the vinegar solution (3)
5
Serve in a bowl and it's finished.
Ingredients for 3 people
-
- the skin peeled
- 100g
-
- vinegar
- 1 tsp
-
[A]
- Apple Vinegar
- 50cc
-
- Plum meat
- 1/2 tsp
-
- Bonito dashi
- 25cc
[PR]
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