らっきょうの塩漬けの作り方☆らっきょうの下処理〜食べ方まで丁寧にご紹介!パリパリ食感がやみつきになります☆-How to make Pickled Shallo

 2023-05-26 11:02:13   486 author:料理研究家ゆかりのおうちで簡単レシピ /

こんにちは。料理研究家のゆかりです。 今回は、らっきょうの塩漬けを作りました。長期保存OK!らっきょうの下処理〜食べ方まで丁寧にご紹介します♪パリパリ食感がやみつきに!とても美味しいので、ぜひ作ってみてください。 ■味の素「瀬戸のほんじお」はこちら https://www.ajinomoto.co.jp/honjio/lineup.html Hello. This is Yukari, a culinary researcher. This time, I made pickled shallots. Long-term storage OK! of shallots From preparation to how to eat, we will introduce you carefully ♪ You will be addicted to the crunchy texture! It's very delicious, so please try making it. ----------------------------------------------------------------------------------------- 【材料】 ・らっきょう 500g ・あら塩「瀬戸のほんじお」 50g ・水 350ml ・唐辛子 1本 ・昆布 3g 【ingredients】 ・500g Rakkyo ・50g Coarse salt ・350ml Water ・1 Red pepper ・3g Kelp -----------------------------------------------------------------------------------------

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