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A professional pickle maker introduces cucumber cucumber, which anyone can easily make. Please be careful not to eat too much rice or drink too much beer, highball or shochu because it is perfect for snacks.
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▼ Material
Cucumber: 5
Salty sauce: 2 tablespoons
Vinegar: 3 tablespoons
Mirin: 2 tablespoons
Sugar: 2 tablespoons
Salt: 1 teaspoon
Ginger: 1 piece
Chili pepper: 2 bottles (Kagawa Mototaka)
Salted kelp: 25g
Sesame seeds: 12g
▼ Kagawa Mototaka
amzn.to/3mhrC39
▼ How to make
1. 1. Cut thin cucumbers into 5mm slices
2. 2. Remove ginger skin with a scrubbing brush
3. 3. Diagonal & shredded ginger
4. Rub the cucumbers in salt and let them rest for 4 hours.
5. Put soy sauce, vinegar, and mirin in a frying pan.
6. Turn on the heat and add sugar
7. Cook the front and back firmly
8. Completely remove water over high heat until the end
9. Turn off the heat and add Kagawa Mototaka and salted kelp.
10. Add sesame seeds at the end
▼ Point
Firmly remove large cucumber seeds
Drain water well
Remove moisture over high heat
Completely cool and store
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▼ Countryside Soba Kawahara
Address: 3239-1 Sumishohigashi, Manno-cho, Nakatado-gun, Kagawa Prefecture
Shopkeeper: Emiko Kawahara
Facebook page: / inakasobakawahara
Map: goo.gl/maps/zySHiXbvqtdZTfqx8
#Cucumber pickles
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