【夏の冷レシピ】トマトとセロリのさっぱり漬け Japanese style Quick Pickles • Celery and Tomato
Remove strings of celery using a kitchen knife from head to root. Cut the celery into a bite size pieces. Remove the stems of tomatoes using a tip of knife. Put the tomatoes into boiling water for a few seconds and then put them into iced water. Peel the skin from top. Put the celery and the tomatoes into a container. Heat Mirin to remove alcohol. Turn the heat on low right before boiling and simmer it for 3 minutes. When it doesn’t smell the tang of alcohol, turn the heat and let it cool. The amount of Mirin that removed alcohol is 30% less of the original amount. Add seasonings to the container and pickle the celery and the tomatoes. Let it rest overnight in the fridge.
You can start eating the next day. Recommend to eat this with dried tuna flakes or dried bonito flakes. Thank you for watching!
夏のおつまみに！！
簡単一日漬けるだけトマトとセロリのさっぱり漬け。
漬け地：
みりん 300cc(煮切る）
酢 300cc
醤油 250cc
気をつけて：
①みりんを煮切るさい強火で火にかけていると火がついてしまうので、沸く手前ぐらいで 弱火に落とし3分ほど沸かし続け３割程減ってツンっとしたアルコール臭がなければOK。
②漬けた翌日には食べ頃ですが、トマトは時間と共に塩っぱくなっていくので3日以内に食べ切るのがお勧めです。
動画をご覧いただきありがとうございます！
よろしければチャンネル登録と高評価していただければ嬉しいです。
This recipe is good for a side dish in summer season!
Just let it rest overnight.
Sauce:
300cc Mirin (remove alcohol)
300cc Vinegar
250cc Soy sauce
Notes:
① If you simmer Mirin on high heat to remove alcohol, it will catch fire. So turn the heat on low right before boiling and simmer Mirin for 3 minutes. When you don’t smell the tang of alcohol and the amount of Mirin becomes 30% less than original amount, it’s ready.
② You can eat it the day after you pickle it, but the tomatoes will become salty over time, so I recommend eating it up within 3 days!
Thank you for watching!
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Japanese style Quick Pickles • Celery and Tomato
Encurtidos rápidos al estilo japonés • Apio y tomate