HOMERecipe:Harihari Pickles with Edamame

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

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 15 minutes

Excluding the time it takes to soak and soak the kelp

modified recipe0posts

How to make it

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

Place herring roe, radish peel, chili pepper, and parboiled and peeled edamame beans in a plastic bag

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

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