ナスときゅうりの浅漬けの作り方｜ジップ袋で簡単！市販の浅漬けの素風！作り置き・常備菜にオススメです。-How to make Pickled Eggplant & Cucumber【料理研究家ゆかり】

ナスときゅうりの浅漬けの作り方｜ジップ袋で簡単！市販の浅漬けの素風！作り置き・常備菜にオススメです。-How to make Pickled Eggplant & Cucumber【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. The dipping sauce will be based on white soup stock and will taste like commercially available asazuke (pickles). I hope you enjoy the recipe as much as I do. 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, kombu, chili pepper, white soup stock, water, vinegar, sugar, chicken broth. First of all, vegetables. Eggplant, cucumber, and myoga, I would like to pickle these three kinds this time. The amount of eggplant and cucumber is about 260g (3 pcs.) and 200g (2 pcs.) respectively. Please use this as a guide. And about the white soup stock, this time I use Yamaki’s kappo white soup stock. The thickness of the white soup stock varies depending on the manufacturer, so please adjust the thickness to your taste. If the taste is too strong, please add more water. If the taste is too weak, please add more white soup to adjust the taste. And there we will add vinegar and sugar this time, and then chicken broth. The addition of the chicken broth makes it very tasty. I will make it with these ingredients as soon as possible. Easy recipes at home Now let’s start making them. First of all, let’s start with the dipping sauce. I use millet sugar for the sugar, but regular white sugar is fine, too. Then add chicken stock. Put this over heat and bring to a boil once. When using water for pickling, be sure to boil it once before using it. This will make you feel better. This one should be heated while stirring occasionally. Boiling. When it comes to a boil, let it simmer for about 30 seconds at a time. OK. Then turn off the fire. And after turning off the heat, we add the white soup stock here. And also add vinegar. And then after that, we’ll add kombu here. Before putting in the kelp, wet the paper with water like this, then squeeze out the water and wipe the surface lightly with this to remove dirt. If you remove too much, you will remove the flavor of the kelp, so just a quick wipe is OK. And let’s put it in here. And then we’ll put the chili peppers in this as well. Chili peppers also have a sterilizing effect, so we’re going to add them in this time for that. Then leave the dipping sauce to heat through. Then cut the cucumbers. First, rub the salt all over the cucumber like this, and then rub it. This will make the surface of this cucumber smooth. This side is also rubbed with salt in the same way like this. After sprinkling salt all over like this, leave it like this once for about 3 minutes. 3 minutes have passed. After 3 minutes, water comes out of the cucumber like this. Then wipe off this water. If there is salt on it, please paper this off too. Wipe this one as well. OK. Then I will lightly tap the cucumber with a cotton swab here. This will help the flavor soak in. Let’s beat it up as needed. Don’t have to hit it too hard. We will beat this one as well. Can do this about once per location. Then I will cut this one. Let’s cut off both ends first. Now we will cut them into bite-sized pieces. And once you pound it once, it will have a hitch in it like this, so when you marinate it, the flavor will soak into it very easily. This one is cut in the same way. The cucumbers are now ready. After the vegetables have been cut, put them in a slightly larger zip bag like this. Place them in this. Put it in this way. Now continue with the eggplant, first cut off the heft. Let’s also remove the forehead. Then now cut roughly 2 cm into this cut. Make a cross-shaped incision. Like this. Then I can tear this one by hand after that. Have ho. Like this. By tearing the eggplant by hand like this, the cross section becomes bumpy and the flavors soak in more easily. Tear the rest like this into pieces that are easy to eat. Tear the eggplant by hand like this. And as for the eggplant, when you are done tearing it, you put it in water. Remove the scum from the eggplant. Then cut the rest in the same way. Just be careful not to injure your hands when you make this cut. Eggplant is OK. Keep them well drained like this and let them sprout for about 5 minutes at this point. Soaking in water like this also prevents discoloration. Now continue with the myoga, and cut off a thin slice of this hefty part. Then cut it in half lengthwise. OK. Cut the myoga like this. May cut this in half further. Can do that one if you like. Cut off the heft and cut in half in the same way here. Cut the rest the same way. The myoga is also quite acrid, so after cutting this one, too, expose it to water. Myoga should be soaked in water for about 1 minute. Five minutes have passed. Then drain the water once. Once drained, wipe off the water thoroughly. If you do not wipe off the water, they will not last long, so if possible, wipe them off one by one like this and then put them in a zip bag. It’s a bit of a hassle, but the longer you do this, the longer it will last. I made it quite generous this time, but if you have a larger quantity, please make it in half the quantity. Put the eggplant in a zip bag like this. Then the myoga. This one is drained. After draining the water, wipe off the water one by one with paper and then put them in a zip bag. This is OK. And when you put everything in, pour the dipping sauce that you made here over the top. Add the kelp and chili peppers as well. Then blend it all together once. This dipping sauce, make sure that it comes back to about room temperature before you put it in this. Give it a light rub. Rub it in like this. Then let the air out thoroughly. Then close your mouth. Then I’m going to let it soak for an hour like this. After about 30 minutes, give it another rub on the way. This will allow the flavor to permeate quickly. Now let’s marinate. One hour has passed. The taste is well blended in like this. Now you can taste and adjust the soaking time to your liking. It’s done. Easy recipes at home Now the eggplant and cucumber pickles are ready to be served. This is how it turned out. The taste is well blended and deliciously finished like this. Adjust the soaking time to your liking. It’s done. Now, I would like to eat I would like to start with cucumber. Let’s eat. It is very tasty and full of flavor. And the dashi is also very good. Then we will continue to have eggplant. The eggplant is also well seasoned. Delicious. The eggplant has a great texture. Now I will also have the myoga at the end. The myoga is also crunchy and very tasty. Easy recipes at home
Please subscribe to my channel Another tasty finish today. This is the key to this time’s eggplant and cucumber asazuke. First of all, regarding eggplant, there are many kinds of eggplant. I would recommend the mizu-nasu (water eggplant) or the medium length eggplant that you see most often in supermarkets. This time I am using medium-length eggplant. For softness, I recommend using water eggplant. For medium-length eggplant, it is possible to keep the texture of the eggplant. As for these eggplants, cut off the hefty part, make a cross-shaped cut at the cut end, and tear them by hand into pieces that are easy to eat. This will make the surface bumpy and allow the flavor to soak in. When you are done cutting these eggplants, soak them in water for 5 minutes. For cucumbers, rub salt into the cucumbers, let them sit for 3 minutes, pat dry, then swab and cut. This will give this cucumber a bumpy cross-section and make it easier for the flavor to soak in. Cut the cucumbers in half and let them soak in water for a minute to remove the scum. And this time, I seasoned it with white soup stock base. The intensity of the flavor of the white dashi broth can vary considerably depending on the manufacturer, so please taste and adjust the intensity of the flavor to your liking. This is about the right amount of seasoning you want. As for the eggplant and myoga, please make sure to wipe them dry before pickling. Can adjust the soaking time to your liking. 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。ジップ袋で簡単！市販の浅漬けの素の仕上がりに！作り置き・常備菜にオススメです。一度食べたら、箸が止まらなくなります。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 to do with a zip bag! It’ll give you the same results as commercially available lightly pickled vegetables! It’s recommended for making in advance and as a side dish. Once you try it, you won’t be able to stop eating. It’s so delicious, so please give it a try.

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【材料】（作りやすい分量）
・ナス 3本
・きゅうり 2本
・みょうが 3本
・昆布 3g
・唐辛子 1本
・白だし 80ml
・水 120ml
・酢 大さじ1
・砂糖 小さじ2
・鶏ガラスープの素 小さじ1/2

【ingredients】
・3 Eggplants
・2 Cucumbers
・3 Myoga gingers
・3g Kombu seaweed
・1 Chili pepper
・80ml White dashi
・120ml Water
・1 tbsp Vinegar
・2 tsp Sugar
・1/2 tsp Chicken stock powder

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🍳オススメ簡単レシピ

◎ナスときゅうりの漬物
　https://youtu.be/ynLQ05hX-X8

◎ナスと大葉のサッパリ和え
　https://youtu.be/h8tVLDez-vM

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