Pickled edamame
By using a larger proportion of light soy sauce, you can achieve a lighter color in the finished dish. Konbu loses its stickiness when cooked, so it's important to soak it in a separate container before using
How to make it
1
Put the ingredients in [A] into a pot and bring to a boil over high heat. Remove the salt from the herring roe and cut it into bite-sized pieces. Dip it through Happomibijin to remove excess water, then drain in a colander
2
Place herring roe, radish peel, chili pepper, and parboiled and peeled edamame beans in a plastic bag
3
Place the konbu in a container and pour in the juice from step (1) until it is just covered. Leave it for 20-30 minutes until it softens, then cut it into 1-2mm strips using a knife or kitchen scissors
4
Place the cooled soup (1) and kelp in the plastic bag (3) and leave it in the refrigerator. The dish is ready to eat when the radish skin has returned to its original shape. Serve in a serving dish and it's done
Materials for 6 people
-
- dried radish skin cut into square shapes.
- 700g
-
- edamame beans that have been parboiled and peeled.
- 70g
-
- Herring roe
- 250g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- A little
-
[A]
- Bonito dashi
- 250cc
-
- Used as a boiled sake
- 250cc
-
- Use after boiling in mirin
- 50cc
-
- Light soy sauce
- 50cc
-
- soy sauce
- 75cc
-
- Eagle's Claw
- 1 bottle
-
- kelp
- 1 piece
[PR]
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