ひの菜の浅漬け / lightly pickled hinona-turnip

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」



「お漬物」と言っても、糠床で漬けるタイプのものと、塩でさっとつける「浅漬け」というサラダ感覚のものがあります。
浅漬けは手軽なのでよく食卓に上ります。
There are two types of "tsukemono" Japanese pickled vegetables.
One of them are pickles made in brine and fermented rice bran,the others are lightly pickled vegetables.
Lightly pickled vegetables are easy to make, so we Japanese often make and eat them.

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*材料

ひの菜　100ｇ
A.調味液
米酢　50cc
砂糖　大さじ1
みりん　大さじ1
塩　小さじ半分
こぶ　5cm各1枚　細切りにする

*ingredients

hinona-turnip -100g
A. liquid seasoning
suger - T1
sweet sake - T1
kelp - 5centimeter square

*作り方 *directions

1.調味液（A）を砂糖が溶けるまであたためる。沸騰はさせない。
1.Dissolve sugar in hot liquid seasoning.
(Do not boil the liquid seasoning.)



昆布を細切りにしておく
Slice kelp thinly.

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2.ひの菜を切る。
葉は細かく切り、根っこの部分はスライス。
2.Cut hinona-turnip.
Chop greens finely, make roots in thein slice.

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3.葉だけ塩もみする。
3.Salt chopped greens and then soften them by squeezing.

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4.熱湯を、根と葉にかける。
4.Sprinkle water on greens and roots separetely.

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5.冷めるまで置く。
5.Leave them until they get cool.

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6.容器もしくはジップロックに入れ、調味液（1）を入れる。
6.Place them and sliced kelp, and pure liquid seasoning in the plastic container or food preserving bag.

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7.一日置いて完成。
ひの菜の紫色の色素が溶け出て桜色に！
7.Leave 6 for a day in a refrigerator.
A coloring matter in the hinona-turnip escapes into the liquid, which becomes cherry-blossom color!

*directions movie