ナスときゅうりの浅漬けの作り方｜切って漬けるだけで簡単！市販の素を使わなくても、美味しい浅漬けが簡単！-How to make Eggplant Cucumber Pickles-【料理研究家ゆかり】

ナスときゅうりの浅漬けの作り方｜切って漬けるだけで簡単！市販の素を使わなくても、美味しい浅漬けが簡単！-How to make Eggplant Cucumber Pickles-【料理研究家ゆかり】

Today I made pickled eggplant and cucumber. 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 pickled eggplant and cucumber. This time, I would like to make it very tasty and flavorful as if I had used a commercial ingredient for asazuke. It’s very easy to make because all you have to do is cut and marinate the rest. And this time I want to make it with a little savory vegetables in addition to eggplant and cucumber. The amount of vegetables to be used in this dish is also shown in the size of a small portion. The ingredients are easy to find and very simple to make. There are some key points here and there, so please enjoy 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. Eggplant, cucumber, myoga, ginger, shiso leaves, kelp, soy sauce, mirin, vinegar, sugar, salt, dashi stock. First of all, eggplant and cucumber, both of them are about 100 grams. I think it would be better to make the same number of grams for these two. Then add myoga, ginger, shiso leaves, and kombu (kelp). Myoga, ginger, shiso leaves, you can add whatever you like. Kelp, if you have it, please put it in. This way, the kelp will give the soup a very delicious asazuke. And for seasoning, I will make it with very simple ingredients. As for the dashi stock, we will use bonito dashi. I will make it with these ingredients right away. Easy recipes at home Now let’s start making them. First I will cut the cucumbers. If you look at the cucumbers like this, you can see that some have a smooth surface and others have a bumpy surface afterwards. The one with the bumpy surface here is the one with the flower on it. And this smooth one is the one connected to the vine. First, cut about 1.5 cm from this one. Then I rub the cut edges together and remove the scum. After about 30 seconds to a minute like this, you should see a whitish foamy substance coming out of the cucumber like this. This is the source of the cucumber’s gouge, so remove it by rubbing them together like this. Just by rolling the cucumbers like this, they become tasty, so please try it when you eat cucumbers raw. If you don’t see any more of these whitish bubbles, you’re good to go. Then please give this one a quick wash. After washing, cut the tip of this one for cutting, and cut it in half lengthwise first. Be careful not to hurt your hands. After cutting in half, now cut diagonally. The thickness is roughly a little over 5 mm. Try to cut about this thickness. Now cut the other side in the same way. Cut the cucumber like this. When you are done cutting, put them in a zip bag like this. Put them in like this. Then cut the eggplant. This time we will use long eggplants. Long eggplant is recommended for this kind of asazuke because the skin of this eggplant is a little bit thinner. First, cut off the heta. Then cut this one in half lengthwise. Then cut it diagonally in the same way. Make the thickness roughly the same. Cut the eggplant like this. Now I will cut this one in the same way. Now cut the eggplant this way. Then put this one in the zip bag as well. I used zip bags this time, but you can use plastic bags here. This is what it looks like now. Then follow this here and add salt. And then continue to add sugar along with it. Same amount as salt. Add this. After this, we leave it to soak for about 30 minutes, but if we soak it with salt alone, it will become too salty, so we add sugar to neutralize the saltiness. Then I let it air out a little bit and close the mouth. And then shake the whole thing. Blend in once like this. Then let the air out. And then close your mouth. Let the air out firmly like this. Then leave this one like this for 30 minutes. Don’t need to put any weights on top of this. Now we will cut the myoga while it sits for 30 minutes. First, cut off a thin slice of this root. Then cut it in half. Then it’s this root section. This core part is attached, so I’m going to make a little cut here. Put it in like this. After that, let’s cut it into small pieces like this. By doing so, the core can also be cut into thin strips. Now we will cut this one in the same way. Myoga is now ok. Then let the sliced myoga soak in water for about 5 minutes. Then remove the scum. Let it be exposed to water like this. Now let’s continue with the ginger. First, this one is peeled. Then slice it thinly. And we’ll also shred this one. The ginger is now ok. Next is a large leaf. Rinse the shiso leaves once in cold water, then pat dry. Spread them out like this and wipe them dry. After that, align the base of the stem and cut it off. The rest is rolled up from the front and cut in half. And then cut them into strips, matching the cut ends. The shiso leaves are now ready. Now let’s continue to cut the kelp into appropriate sizes. When cutting the kelp, it is easier to cut if you lightly sear the kelp over a fire. Then I would like to lightly sear it. Then I’m going to light it on fire. And lightly sear it from a little farther away. This will soften the kelp. Just be careful not to burn yourself at this point. It’s just enough to lightly warm it up. If the kelp is softened by this, it is OK. Then cut this one with scissors. Can cut it larger. It is like this. Cut the kelp into appropriate sizes like this. Easy recipes at home It has been 5 minutes here now. Then I open it in a colander and drain it. After draining, thoroughly wipe off the water. Like this. Myoga should be wiped dry exactly like this. 30 minutes have passed. Water is coming out of the cucumber and eggplant like this now. Squeeze this once. This way, once the eggplant has been pickled in salt, the guts of the cucumber are removed, and the eggplant’s acridity and gunk can be taken out. It also makes it easier for the flavor to soak in. I also use these zip bags for soaking, so let’s open them up once in the colander here. Wipe off the water in this bag after opening it. May wash it once. Please wipe off the water inside like this. Then squeeze the water out of the eggplant and cucumber here. Squeeze it out. Like this. Let’s zip bag it again. Press a few fingers up and then squeeze. Wipe off the water this way. Then I will continue to add seasoning here. Going to use mirin (sweet cooking rice wine) for seasoning, so we will use a microwave oven to remove the alcohol. Heat in microwave oven at 600 watts for 20 seconds. Heated for 20 seconds. Then put it in this bag. Then add the rest of the sugar, vinegar, soy sauce, dashi stock, and kelp. Rub once until the sugar and dashi stock are dissolved. OK. It looks like this. And finally, we put ginger, myoga, and shiso leaves in here. And then lightly aerate and close the lot and shake the whole thing to mix it. If you put in too much myoga or shiso leaves, the water will come out, so just shake the mixture like this. If it mixes like this, it is OK. Then you let the air out and then you close the mouth. Make sure you let the air out like this. After that, we will leave it to soak in the refrigerator for 30 minutes. Finished soaking. Taste is well blended in as shown here. Can adjust the marinade to your liking once you taste it. Now I would like to transfer it to a bowl. Easy recipes at home Now you have eggplant and cucumber pickles. This is how it turned out. It is finished like this, well seasoned and tasty. It’s done. Now, I would like to eat. Let’s eat. The seasoning level is already great. It’s very tasty, just like commercial asazuke sauce. And the cucumbers are crispy and the eggplant is juicy. And the aroma of these savory vegetables is very accented. Easy recipes at home
Please subscribe to my channel It was finished deliciously today. The key points of this time’s eggplant and cucumber asazuke. First of all, cut the eggplant and cucumber in half lengthwise and slice them diagonally into thin slices so that they are about 5 mm thick. And once cut, put them in a zip bag or something and marinate them lightly in salt once. The eggplant and cucumber will not be soggy and will be very tasty. As for cucumbers, before slicing them, try cutting off the stems and rubbing the cut ends together to remove the scum. This makes the cucumbers very tasty. And when you pickle them in salt, add the same amount of sugar along with the salt. If you pickle with salt only, the taste will be too salty, so we add sugar to neutralize it. After 30 minutes, the water should be squeezed out and then combined with the seasonings. Then you just put it all together and let it marinate for 30 minutes. You can adjust the soaking time to your liking. In addition to eggplant and cucumber, I added ginger, myoga, and shiso leaves. Can make this one with whatever you like. And it’s a balance of eggplant and cucumber, roughly the same amount. I think if you put the same amount of weight in, it will be just right. If you want to make more, of course, you can double the amount. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made pickled eggplant and cucumber. 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、ナスときゅうりの浅漬けの作り方をご紹介します。切って漬けるだけで簡単！市販の素を使わなくても、美味しい浅漬けが簡単に作れます。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 lightly pickled eggplant and cucumber. It’s easy, just cut them up and let them soak! You can easily make delicious lightly pickled vegetables without using store-bought seasonings. They’re so tasty, you should definitely give them a try.

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【材料】（2人分）
・ナス 1本
・きゅうり 1本
・みょうが 1本
・生姜 15g
・大葉 3枚
・昆布 2g
・醤油 小さじ1
・みりん 小さじ1
・酢 小さじ1
・砂糖 小さじ1
・塩 小さじ1/2
・だしの素 小さじ1

【ingredients】
・1 Eggplant
・1 Cucumber
・1 piece Japanese ginger
・15g Ginger
・3 Shiso leaves
・2g Kelp
・1 tsp Soy sauce
・1 tsp Mirin
・1 tsp Vinegar
・1 tsp Sugar
・1/2 tsp Salt
・1 tsp Dashi stock

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🍳オススメ簡単レシピ

◎ナスの南蛮漬けの作り方
　https://youtu.be/B8HD0YqEzV4

◎ナスのそぼろ丼の作り方
　https://youtu.be/O0RdMidfNvs

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