• Miwa

JAPANESE PICKLES RECIPE~KOMATSUNA LEAF~







Having Japanese pickles in your fridge always guide you a healthy eating habit.


This pickles recipe calls for only 2 condiments to season it!

It comes out very crunchy and flavorful!


Other than Japanese pickles recipe , I'm showing how you can arrange the pickles into Onigiri and Ochazuke ( rice in a soup) on Youtube.


Don't forget to watch the video before you try!




<JAPANESE PICKLES RECIPE/ 小松菜の漬物>

▶vegan


<Yield> 3 servings


<Prep time> 10 mins (not including resting time in the fridge)


<Cook time> 0 mins


<Ingredients>

300g of KOMATSUNA leaf

1 tsp of salt

1 tsp of kombu-cha

1 tsp of red chili pepper flakes



<Directions>

1; Wash komatsuna leaf . Make sure to remove all dart. Remove the fibrous part on the stalk. Leave them in water for 15mins to remove the bitterness.


2; In a zip bag, add 1 & 1 tsp of salt. Massage and leave it for 30mins with something heavy (1kg) on top of it.


3; Cut the corner of zip back and squeeze the water. Transfer the komatsuna leaf into the new zip bag. Sprinkle kombu-cha and red chili flakes. Rub and leave it for 2 hours in a fridge. Cut into bite size and ready to be enjoyed!




<Miwa’s tips> ※Watch more on YouTube!

・bok choy, Chinese cabbage , cucumber and radish will be the substitution of Komatsuna leaf.


・If you can't find kombucha, you can use kombu dashi powder. If that's the case, add 1 ½ tsp of kombu dashi powder.


・Do not skip the red chili flakes for the preservation purpose.


・See Onigiri & Ochazuke recipe by arranging this pickle.




<Storage time>

Store it in a air-tight container in the fridge for 1 week.




2021/01/22 MIWA


278回の閲覧0件のコメント

最新記事

すべて表示