止まらない美味しさ！切って漬けるだけ簡単。ごはんもお酒も進むキュウリのわさび漬けとアレンジレシピ

止まらない美味しさ！切って漬けるだけ簡単。ごはんもお酒も進むキュウリのわさび漬けとアレンジレシピ

Addictively delicious This time, we will introduce pickled cucumbers with wasabi, which will make you addicted to their spicy taste. It is a refreshing dish that goes well with both sake and rice. Now, let’s get started. First, prepare 500g of cucumbers . Since I used large cucumbers, I will use four of them. Wash the cucumbers. After draining the water, cut off the ends and swirl them to remove the bitterness. The bitterness of the cucumber accumulates at both ends, so you can remove the bitterness by rubbing the cut ends together. Pesticides, toxic oxalate nitrogen, and radioactive substances also accumulate in this area, and the more pesticides and oxalic acid there are, the more bitterness there tends to be. Just by doing this, the green smell of the cucumbers will be removed and they will taste delicious. After doing this on both ends, rinse off the white foam with water. Cut the cucumber into irregular pieces. Cutting into irregular pieces makes it easier to pickle and has a better texture than cutting into round slices. You can easily cut the cucumber into irregular pieces by rotating it while cutting it. Once you’ve finished cutting the cucumbers, place them in a bowl. Add 1.5 teaspoons of salt and rub the cucumbers together. You can also use a Ziploc bag from this stage onwards. Typical wasabi-pickled cucumbers use a fair amount of sugar, which draws out the moisture through osmotic pressure, making it easier for the flavor to soak into the cucumbers, but today we’re going to make them without sugar, using salt to draw out the moisture. Leave it for about 15 minutes to drain the moisture from the cucumbers. 15 minutes have passed, so a lot of water will have come out like this, so squeeze out the water and put it into a ziplock bag. If you drain the water well, it will be easier to flavor the cucumbers with just a little seasoning. Once everything’s added, add the seasonings: 1 tablespoon soy sauce , 1 tablespoon vinegar, and 1 tablespoon mirin. If you don’t like the alcohol in mirin, boil it down before using it, or substitute with 2 teaspoons of sugar. This time I used powdered wasabi, but you can also use wasabi from a tube. Powdered wasabi does not contain any additives, and if you mix it with water and knead it, you can make paste wasabi like the one in a tube. It’s convenient. Add 3 teaspoons of powdered wasabi and rub well. If you use tube wasabi, add the same amount. After rubbing, add the kelp at the end. If you don’t have kelp, you can omit it, or you can add about 1/3 teaspoon of Japanese-style soup stock instead. Remove the air and leave it in the refrigerator overnight. I soaked it overnight , and a lot of water has come out. You can store it with the soup still in it. Chop up the soaked kelp and eat it together. Kelp is rich in water-soluble dietary fiber and minerals such as magnesium, so it helps improve bowel movements and make the body less prone to fatigue. If you chop up the kelp and add it, it will become sticky, so if you don’t like that, set it aside and use it in another dish. If you taste it and feel that there is not enough wasabi, you can add more later. It ‘s done! Let’s eat. The flavor of the wasabi hits your nose and goes perfectly with the crisp texture of the cucumber. The freshness of the cucumber and the refreshing spiciness of the wasabi are addictive. If you soak it for about 3 days, the flavor will soak in even more and it will be delicious. Eat it within about a week. It goes well with rice, and it also goes great with alcohol. Adding a little to change the flavor will give it a different taste. Adding roasted sesame seeds will add a nice fragrant and crunchy texture, which is very delicious. Dried bonito flakes will add umami and deepen the flavor. The spiciness will also feel mellow, and the overall taste will be more balanced. If you have any pickling liquid left over at the end and would like to waste it, you can reuse it. You cannot double-pickle cucumbers, but it is perfectly fine to soak the remaining cucumbers and a small amount of condiments such as myoga and shiso leaves at the end. You will have a new instant salad. This also has a refreshing taste and is so delicious that you would never think that the pickling liquid was reused. Refreshing pickled cucumbers in wasabi, perfect for the hot season. Please try it once. Thank you for watching until the end. [Pickled cucumbers in wasabi] 500g cucumbers (4-5 pieces) 1.5 tsp salt 3 tsp wasabi (increase or decrease to taste) *If using tubes, use the same amount 1 tbsp soy sauce 1 tbsp mirin (can substitute with 2 tsp sugar) 1 tbsp vinegar 10cm kelp (can substitute with 1/3 tsp Japanese-style dashi) [Flavoring] Roasted sesame seeds, bonito flakes, etc. [Shelf life] Store in the refrigerator for 1 week

今回は切って漬けるだけで簡単に作れる、キュウリのわさび漬けの作り方をご紹介しました。
冷蔵庫でひと晩寝かせれば、すぐに食べられる手軽さも魅力です。
お酒のあてにも、ご飯のおともにもぴったりな、さっぱり味の一品です。

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【きゅうりのわさび漬け】
きゅうり　500g　(4～5本)
塩　　　　小さじ1.5
わさび　　小さじ3　(お好みで増減してください)
※チューブの場合も同量
醤油　　　大さじ1
みりん　　大さじ1(砂糖小さじ2で代用可)
お酢　　　大さじ1
昆布　　　10cm(和風だし小さじ1/3で代用可)

【味変】　いりごま・鰹節など

【日持ち】　冷蔵保存1週間

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▼使用したものはこちら▼

わさび
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みりん
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かつおぶし
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▼今回の動画の流れ▼
00:00　オープニング
00:47　作り方
05:24　完成
07:09　アレンジ
08:42　分量

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#きゅうりレシピ
#きゅうりのわさび漬け
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