Pickled edamame
Japanese food
Vegetable side dishes
By using a larger proportion of light soy sauce, you can lighten the color of the finished product. Kelp will no longer stickiness when heated, so it is important to soften it in a separate container before using it.
Cooking time: 15 minutes
Excluding the time to put kelp back and sour time
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How to make it
1
Put the seasonings [A] in a pot and bring to a boil over high heat. After removing the salt, cut into bite-sized pieces. Dip it into a beautiful woman on the 1st and remove any excess water and pour it into a colander.
2
Put the larvae, radish skin, hawk claws, and edamame, which has been boiled and peeled from the thinly peeled edamame in a plastic bag.
3
Put the kelp in a container and pour the soup from [1] until it is soaked. Leave for about 20-30 minutes and when it becomes soft, cut into 1-2mm wide pieces with a knife or kitchen shear.
4
Place the cooled soup from [1] and kelp in the plastic bag from [3], put it in the fridge and place it to rest. The radish skin is the best time to eat. Serve in a bowl and it's finished.
Materials for 6 people
-
- The radish skin part is cut into square shapes.
- 700ℊ
-
- Uses boiled edamame
- 70g
-
- Numbers
- 250g
-
[A]
- Bonito dashi
- 250cc
-
- Used as a boiled sake
- 250cc
-
- Used as a boiled mirin
- 50cc
-
- Light soy sauce
- 50cc
-
- soy sauce
- 75cc
-
- Eagle's Claw
- 1 bottle
-
- kelp
- 1 piece
