オクラレシピ【オクラの梅南蛮漬け】Okra marinated in plum and vinegar sauce. /黒酢レシピ/梅干し/お砂糖なし

オクラレシピ【オクラの梅南蛮漬け】Okra marinated in plum and vinegar sauce. /黒酢レシピ/梅干し/お砂糖なし

Pickled okra in Nanban. Hello! This is Misuzu. Today, I would like to introduce “Okra’s Ume Nanbanzuke,” which has an excellent combination of plum flavor and Nanban vinegar. It is a menu that you can eat refreshingly even on a hot and humid day. Here are the nutrients this time. This is a quarter of the nutrient. Okra baked on both sides with a large amount of sesame oil is soaked in Nanban sauce while it is still hot. Sauce is made by adding dried plums to black vinegar and salty sauce without sugar. Cool it in the refrigerator and it’s done. It is a menu where you can enjoy the spicy and refreshing flavor and the stickiness of okra. Please enjoy it till the end. If you want to try it, please subscribe to the evaluation button and channel. I will write a detailed recipe on my blog. You can put a link in the summary column. I would be grateful if you could come and see that too. Click here for materials. This time I will make it only with okra. It is also delicious to add zucchini, eggplant, squash, etc. baked here. This time, instead of sugar, black vinegar is used to give it a slightly natural sweetness. If you want to make it sweet, add about 5 to 10 ml of sugar. In that case, you can change the vinegar to something other than black vinegar. Umeboshi is homemade. Today’s flow 3 steps. First, prepare the okra. Okra cuts off the tip of the calyx and peels off the calyx. Knead the salt before using. Next, make vinegar sauce. I want to soak the baked okra while it is hot, so please make the sauce first. Just mix the ingredients. Finally, bake and soak. After baking the okra with a large amount of sesame oil, add it to the sauce and soak it while it is still hot. Cool it in the refrigerator and it’s done. Let’s explain how to make it. First of all, preparation of okra I use 20 okra. Please adjust the amount to your liking. Please reduce it according to your home. Wash and sprinkle with a generous amount of salt and rub in. Remove the downy hair and add salt. Also, sprinkle salt so that it will be brightly colored after heating. I want to sprinkle salt and leave it for a while, so let’s peel off the gaku in the meantime. Cut off the dry part of the tip of the calyx. Peel off the streaks between the calyx and the fruit all around. If the calyx is stiff and hard due to overgrown okra, cut it off. Peel off the rest in the same way. Rinse it briefly to remove the salt, then put it in a colander and leave it for a while. Drain the water. During this time, make a nanban sauce. About 20g of dried umeboshi is used with the seeds removed. Remove the seeds and chop the fruits into a paste. You can also use a commercially available plum paste. Move this to a glass container or tray. Add 30 ml of black vinegar and 15 ml of soy sauce. Black vinegar has a slight natural sweetness. So I use it instead of sugar. Add chopped pepper and soup stock and mix. The taste is strong as it is, so spread it with soup stock. Let’s bake it. Warm the frying pan well and add a generous amount of sesame oil. Line up the okra that has been wiped dry. Bake on low medium heat. If you don’t have enough oil, add it. Make sure that the whole is sizzling. When it gets brown, change the direction. Take it out when both sides are browned. Soak it in the sauce you made earlier while it is hot. Roughly mix. Leave it as it is until it cools down. If you are in a hurry, put an ice pack underneath to cool it down. When it has cooled completely, put it in the refrigerator. Soak for about 30 minutes. When it cools down, it’s done. The flavor of dried plums goes very well with black vinegar. Let’s put it in a bowl. Arrange the okra in the bowl and sprinkle the remaining sauce from above. This sauce goes well with tofu. Please enjoy it with other ingredients. Thank you for watching until the end. Today, I introduced “Okra’s Ume Nanbanzuke”, which is a perfect match between dried plums and Nanban vinegar. The stickiness of okra goes very well with the vinegar sauce containing umeboshi, which is crisp and refreshing. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. If you want to try it, please subscribe to the evaluation button and channel. Please spend a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. We would be grateful if you could subscribe to our channel and give us a high rating. See the blog for detailed recipes. I also do Twitter, Instagram, TikTok and so on. I would be grateful if you could come and see that too. See you in the next video.

オクラレシピ【オクラの梅南蛮漬け】Okra marinated in plum and vinegar sauce. /黒酢レシピ/梅干し/お砂糖なし

動画冒頭の英語タイトル間違えてました🙏

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こんにちは！みすずです
今日は梅の風味と南蛮酢が相性抜群な「オクラの梅南蛮」です。
梅干し入りの、砂糖不使用な南蛮漬けです。
オクラを漬け込んでいますが、そのほか焼いた茄子やズッキーニ、南瓜などでも。
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☆詳しいレシピはブログへ
https://www.misublog.com/entry/okra_umenanban
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【目次】
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0:00 挨拶
0:24栄養素について
1:16 材料について
1:55 今日の流れ
2:32 オクラの準備
3:37 南蛮タレを作ります
4:25 焼いて漬け込みます
5:43 器に盛ります
6:00 出来上がり
6:45 エンディング
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【こちらもどうぞ】
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☆オクラの生姜醤油漬け

☆オクラと生姜のソース

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［使用道具］
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☆フライパン:バッラリーニ サリーナ28cm
☆器:イッタラ カステヘルミ(クリア)17cmプレート

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【関連動画】
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【おくら好きなら、必ず何回も作ることになります】塩オクラ。

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オクラを買ったら全部これにしてください。マジでやみつく無限にイケる神レシピ【無限オクラ漬け】

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【揚げずに簡単！】鶏むね肉の南蛮漬けのレシピ・作り方

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【SNS】
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★レシピのブログ
⁡https://www.misublog.com/
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★TikTok @misumisu0722
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★Instagram @misumisu0722
⁡https://www.instagram.com/misumisu0722/
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★Twitter @misumisu0722
⁡https://twitter.com/misumisu0722

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𖧷栄養計算: 文部科学省 科学技術・学術審議会資源調査分科会報告書「日本食品標準成分表2020年版(八訂)」から引用
𖧷記載の数値はレシピ1/2量の栄養素です
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𖧷猫イラスト素材:ガーリー素材さま
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𖧷BGM：Music-Note.jp(have a good time)
URL：https://www.music-note.jp/
運営：株式会社ピクセルさま
URL：https://pixel-co.com/

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#オクラ #南蛮漬け #オクラレシピ