When I was wondering if I could make something similar because of my keen admiration for Kejan, I encountered a dish called Kanjian Seu.
If you make such Kanjang Seu with your favorite button prawns, you can't get ridiculous things.
That's it. Let's go to Hokkaido.
⇩ Click here for detailed recipe ⇩
Preparation of pickled water: Soy sauce: Syrup: Sake = 6:3:2:2
*This time we will make 1.2L of water, 0.6L of thick soy sauce, 0.4L of starch syrup, 0.4L of sake and a total of 2.6L. If all of these are added to the pan, 2 apples (excluding seeds)
1 pear (excluding seeds)
4 green onions, 10 garlic cloves (crush new shoots)
5 slices of ginger (wash the soil and slice)
1/4 radish (wash well and chop)
8 dried shiitake mushrooms, about 10 dried sardines (with head and internals removed)
2 onions Add an appropriate amount of chili pepper and heat to heat. After boiling, simmer for 20 to 30 minutes and stop the heat until it cools to room temperature. Button shrimps are beards. * I think that eggs reed faster than body, so I removed it this time to reduce the risk (because I was worried that too much purine would be left)
Actually, I usually eat this egg when I eat button prawns, but this time it is a special case.
Finally, after removing the cotton on the back, soak it in the pickled place and let it soak in the refrigerator for 30 hours.
* In the real place, it seems that the last chopped pepper is scattered from the top or wrapped with seaweed so that you can eat it, but this time I tried it in Tanizaki style ♪
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↓ beco ↓
• 【Music】東海道をゆく - 騒音のない世界
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Fukuoka Tenjin Kita Bldg., 7th floor, 5-7-3 Tenjin, Chuo-ku, Fukuoka City *Kejan (pickled crabs) seems to be pickled for 2-3 days, long-term pickles seem to be pickled for a week, but shrimp taste better than crabs I think it's easy, so I'm going to immerse it for 1-2 days this time.
*If you want to age it for a long time, cut the pickles.
↓
Bring the pickled place to a boil and cool it again ↓
It seems that if you soak it again and repeat the work in the refrigerator, the bacteria in the pickled area will die and it will not easily rot, but I feel that the risk is too high for doing at home, so I chose short-term soaking ^^;