Here's an easy way to make shibazuke using red perilla. Soak summer vegetables eggplant, cucumber, and Japanese ginger with red perilla for a day to complete. After soaking in shibazuke, the red leaves can be dried and powdered to become "Yukari". Please try making it!
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[Ingredients / 1 bottle of 500 ml]
Eggplant 1
1 cucumber
3 Japanese ginger
Red shiso 400-600g
1 piece of ginger
Hawk's claw appropriate amount
Mirin 200ml
Vinegar 200 ml
1/2 teaspoon of salt
[How to make]
1. Sprinkle salt on the cucumbers and shave them. Cut both ends in half and cut diagonally to a width of 5 mm.
2. Drop the eggplant in half and divide it into 4 equal parts vertically and 3 equal parts horizontally.
3. Drop the root of Japanese ginger a little and divide it into 4 equal parts.
4. Dissolve 4% salt in water and soak the chopped vegetables. Place kitchen paper on it and let it soak for about 30 minutes. → When it becomes soft and soft, wash it to remove the salty taste.
5. Remove the red leaves from the stem. Rinse well to drain, sprinkle salt and knead until black lye appears, then wash to remove salt.
6. Grate the ginger.
7. Mix well-drained vegetables with red perilla, ginger and hawk claws in a bowl.
8. Put it in a plastic bag with mirin, vinegar and salt and soak it in the refrigerator for 1-2 days to complete.
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