きゅうりの味噌漬けの作り方｜袋で漬けるだけ！手間要らずで簡単！お店の味を超えた激旨きゅうりの味噌漬け！常備菜・お酒のおつまみに！-Cucumbers Pickled in Miso【料理研究家ゆかり】

きゅうりの味噌漬けの作り方｜袋で漬けるだけ！手間要らずで簡単！お店の味を超えた激旨きゅうりの味噌漬け！常備菜・お酒のおつまみに！-Cucumbers Pickled in Miso【料理研究家ゆかり】

Today I made cucumber pickled in miso. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make cucumbers pickled in miso. This one is very easy because there are only a few ingredients and all you have to do is pickle the cucumbers already. No difficult ingredients, easy to make in a zip bag. The ingredients are easy to find and very simple to make. There are some key points here and there, so please enjoy the show to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Cucumber, miso, mirin, sugar, vinegar Here are the ingredients. First of all, for miso, we will use a combination of miso and mirin. You can use any kind of miso you like, but some types of miso are sweeter than others. In that case, try reducing the amount of sugar a little. And mirin. I will use hon mirin here. If you are worried about the alcohol in mirin, you can use mirin-flavored seasoning. And the sugar. I’m going to use millet sugar. Can also use regular white sugar. Kibi sugar gives a richer flavor. As for vinegar, we will add a little bit. I think it is better to use rice vinegar or grain vinegar. This time we will use grain vinegar. Okay, now we’ll continue with the ingredients for the arranged version. Here are the ingredients. Cucumber, miso, mirin, sugar, vinegar, grated ginger, grated garlic Here are the ingredients. I will make this one for 2 bottles. Same type of seasoning, but slightly different quantities. Now I’d like to add grated garlic and grated ginger here to make a punchy miso marinade. I will make it with these ingredients as soon as possible. Easy recipes at home Now let’s start making it. I will start with the basic version. First we smooth the surface of this cucumber. So going to smooth out the surface of the cucumber because it’s a little bumpy like this. This is out of the amount. And then, plank sliding. Rub the surface with salt like this. Same here, rub the salt on the surface. And let’s do the itaburi-zuri. The same applies here. Then once we do that, we rinse this cucumber in water. It looks like this. The surface is very smooth. Then we’ll cut off the tips of the cucumbers. And then, not the thin end of this cucumber, but the thick end that was connected to the vine, I cut this end off about 1.5 cm, and then I rub the cut ends together, and then I remove the scum. When you rub them together like this, you get a whitish foam like this. So this is the cucumber scum. Let’s remove this one. Roughly 30 seconds to 1 minute. Try it. If you don’t see too many bubbles anymore, you’re good to go. Then let’s wash this side. Now let’s do the rest in the same way. And when you’re done washing, make sure to thoroughly pat the cucumbers dry. OK. Then I’ll use a peeler in about three or four places. I’ll remove the skin. This will help the flavor soak in. Make stripes like this. I will do the same here. The cucumbers are now ready. I’ll put these cucumbers in a zip bag once I do that. It looks like this. Now let’s make the miso sauce. First of all, mirin here. This is hon mirin, so we’re going to skip the alcohol. Mirin-flavored seasonings can be omitted from this process. Then, heat this in a microwave oven at 600W for 1 minute to remove the alcohol. Heated. It’s getting very hot, so just be careful not to burn yourself. Then put the sugar in the mirin here. Mirin is also a sweet seasoning, but it has a different flavor from sugar, so please try making it with mirin as well. This will dissolve the sugar thoroughly. If this is no longer tactile, it is ok. Then let’s put it in this miso paste. Then we add vinegar. And mix well. Mix well so that miso paste does not become lumpy. Miso sauce is ready to use. You can taste it at this point and adjust the seasoning to your liking. Then, put the miso paste into the zip bag with the cucumbers in it. When you put it in like this, make sure the miso paste is well incorporated throughout the cucumber. It’s the image of a light rub. Please rub like this.0:05:37.966,0:05:39.464
A little bit is fine. And then we’re going to let the air out and then we’re going to close the mouth. Now going to soak this in the refrigerator overnight. If you notice during the soaking process, give it a light rub every now and then like this. That way the flavor will blend in faster. Now let’s continue to marinate it. Now I’ll continue with the garlic and ginger version of pickled cucumbers. Going to do the same thing here, but first we’re going to coat the whole thing with salt. This is outside the quantity. Rub it all over the cucumber. Then wash it. And after washing, do the same thing, cut off the tip first, and then the other tip, cut about 1.5 cm off the other side, and remove the scum. And after washing, wipe off the water thoroughly. And again peel it in several places in the same way. The cucumber is now ok. And then we put them in a bag here, but these plastic bags are okay. So I would like to make this one in a plastic bag. Let’s put this one in. If the cucumber is too long to fit, you can cut it in half. Now let’s make the miso sauce. This is mirin. This is mirin alcohol is skimmed off. Microwave 600W for 50 seconds. Heated for 50 seconds. Then I add sugar here. And mix well. If the sugar is now dissolved, you are good to go. Then I put it in the miso here. Then vinegar, ginger, and garlic. Now mix well. Again, mix well so that the miso paste does not become lumpy. If it mixes well like this, it is OK. Then put the miso in the plastic bag. And then blend the whole thing back in. And once it’s blended in, let the air out and then tie the mouth. If you’re worried about the plastic bag getting a hole or something like that, I think it’s better to use a double layer. And then cupped the mouth. It looks like this. Then I’ll do the same here. We’ll soak it overnight in the refrigerator. This one is fine when you notice it as well, so give it a rub like this every once in a while. Now let’s soak it. Overnight has passed. Then the cucumbers have absorbed a lot of water, the miso has become crumbly, and the cucumbers have become even softer. The cucumber has become very soft as well. Now I would like to take it out. If the cucumber is soft like this, it’s OK. Then you can taste the cucumbers and adjust the soaking time to your liking. Now take it out. Then the arranged version. If you use only one plastic bag, it’s easy for the juice to come out, so I think it’s better to use a double bag. The cucumber is softened nicely here, too. Now let’s cut it. You can cut this without washing. Now let’s cut it. As you can see, the flavor has been soaked up and it looks delicious. Now let’s serve it up. Easy recipes at home Now the cucumbers are ready to be pickled in miso. This is how it turned out. The flavor is soaked up and it looks delicious. It’s done. Now, I would like to eat Now I would like to eat the regular miso pickles first. It’s already delicious. The flavor is soaked into the meat. Now I would like to have this one with garlic and ginger. This one has a punch and is very tasty. With garlic and ginger, it’s the perfect snack. Easy recipes at home
Please subscribe to my channel Delicious finish today. This is the key point of cucumber marinated in miso this time. First of all, the surface of the cucumber should be coated with salt, and then rubbed thoroughly to remove any bumps on the surface and make it smooth. And then, after that, you know, cut off a little bit of the tip of the one that’s got the capsules on it, and then rub the cut ends together in a circular motion to remove the scum. If you have cucumbers from your vegetable garden or fresh cucumbers, you may not have to do this because they are less likely to be scented.
If you think the cucumbers will be scummy, try to remove the scum by crulling. 0:10:48.056,0:10:49.724
Then it will be tasty. 0:10:49.861,0:10:49.861,0:10:49.909,0:10:49.861,0:10:49.861,0:10:49.861,0:10:49.861,0:10:49.994 Of course, you can’t use mirin as it is, but if you have small children, or if you don’t like alcohol, you can heat it in a microwave oven to remove the alcohol. As for the sugar, I used cane sugar this time. You can use any kind of sugar you like, but I recommend millet sugar. I used a combination miso with dashi soup stock. If you use regular miso, I think it tastes better if you add a little bit of granulated bonito dashi. I think it would be better to add about 1/2 teaspoon. The intensity and saltiness of the taste will vary depending on the miso paste, so please taste it once before marinating and adjust the sweetness and saltiness to your liking. Then all you have to do is marinate it in a zip bag, so it’s very easy. This time I soaked them overnight. In terms of time, I soak roughly 12 hours. This is just a guide. Can adjust this soaking time to your liking. The marinade should be left to soak for about 8 to 12 hours, and then tasted once more. When you have reached the desired consistency, remove from the miso paste and store. Please allow 3 to 4 days for the product to mature. And this time I also introduced a version with garlic and ginger. This one, I think, has a bit more punch and a more mature taste. If you want to make it even more tangy, I recommend adding some hot chili peppers. Please try this one as well. The ingredients are easy to find and very simple to make. The ingredients are easy to find and very simple to make. Easy recipes at home Today I made cucumber marinated in miso. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、きゅうりの味噌漬けの作り方をご紹介します。袋で漬けるだけで超簡単！手軽な材料で手間要らず！お店のきゅうり漬けを超えた激旨きゅうりの味噌漬けです。常備菜・お酒のおつまみにピッタリ！きゅうりの大量消費にもオススメです。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I’ll show you how to make miso-pickled cucumbers. It’s super easy, just pickle them in a bag! Easy-to-find ingredients mean no hassle! These miso-pickled cucumbers are even more delicious than the ones you can get at the store. They’re perfect as a side dish or a snack to go with alcohol! They’re also recommended for using up large amounts of cucumbers. They’re so delicious, please give them a try.

—————————————————————————————–

【材料】（作りやすい分量）
■日持ち目安：冷蔵保存3〜4日
・きゅうり 3本
・味噌 大さじ3
・みりん 大さじ1.5
・砂糖 大さじ1
・酢 小さじ1

＜アレンジ＞
・きゅうり 2本
・味噌 大さじ2
・みりん 大さじ1
・砂糖 小さじ2
・酢 小さじ1/2
・おろし生姜 小さじ1/2
・おろしニンニク 小さじ1/2

【ingredients】
・3 Cucumbers
・3 tbsp Miso
・1.5 tbsp Mirin
・1 tbsp Sugar
・1 tsp Vinegar

・2 Cucumbers
・2 tbsp Miso
・1 tbsp Mirin
・2 tsp Sugar
・1/2 tsp Vinegar
・1/2 tsp Grated ginger
・1/2 tsp Grated garlic

—————————————————————————————–

🍳オススメ簡単レシピ

◎きゅうりのキューちゃん漬け
　https://youtu.be/ydyIQQgnNNw

◎ポリポリきゅうり漬け
　https://youtu.be/np6Ssl71fxI

—————————————————————————————–

🍳Twitter・Instagram・Facebookにもアップしているので
よかったら、シェアしてください♪

Please share Twitter,Instagram,Facebook♪

🥚Twitter 料理研究家ゆかり（@yukari_tamago）
Tweets by yukari_tamago

🥚Instagram料理研究家ゆかり（@yukari_recipe_0506）
https://www.instagram.com/yukari_recipe_0506/

🍳お仕事のご依頼、お問い合わせはこちらまで
yukari@tamakara.com
—————————————————————————————–

□チャンネル登録よろしくお願い致します！
　https://www.youtube.com/channel/UC7LT…

□ブログ
料理研究家ゆかりオフィシャルブログ
「Yukari’s Kitchen おうちで簡単レシピ」
　http://ameblo.jp/tamagoland/

□著書『料理研究家ゆかりのおうちで簡単！　３時のおやつ』
　https://tkj.jp/book/?cd=TD026132

□著書『たまごソムリエ友加里の【たまご大好き】〜あなたのたまご料理が100倍おいしくなるレシピ〜』
電子書籍版も発売中です♪
　https://www.amazon.co.jp/dp/B08DCNC8KS/

—————————————————————————————–
#きゅうりレシピ #漬物 #料理研究家ゆかり