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Cucumber and Myoga Salt Kombu Pickles

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 180 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 🥒 1 cucumber
    • 2 myoga
    • 2 slices ginger

  • Seasoning

    • 1 tsp salt kombu

  • Pickling Sauce

    • 2 tbsp concentrated mentuyu
    • 1 tbsp vinegar
    • 🍬 1/2 tbsp sugar
    • 💧 1 tbsp water

PASOS

1

Cut off both ends of the cucumber and slice diagonally into 5mm pieces. Quarter the myoga lengthwise and julienne the ginger.

2

Place the pickling sauce ingredients (☆), cucumber, myoga, ginger, and salt kombu into a storage bag. Remove air, seal the bag, and massage to mix. Refrigerate for 2–3 hours to pickle.

NUTRIENTES

Por 1 porción

🔥

50

Calorías

  • 1g
    Proteína
  • 10g
    Carbohidratos
  • 0g
    Grasas

💡 Consejos

Add a small amount of sesame oil for extra flavor.Serve as a refreshing side dish for heavier meals.Can be stored in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.