Simple Japanese home-style rice side dish cucumber eggplant tsuk
Tsukemono is a food that improves preservation by pickled vegetables in salt, rice bran, miso, soy sauce, sake lees, and seasoning.
4 serving
Within 120 minutes
요알남Mingstar
Ingredients
  • Cucumber
    1ea
  • Branch
    1ea
  • Sea tangle
    2piece
  • Salt
    1Ts
  • Soy sauce
    1/2Ts
  • Vinegar
    1Ts
Video
Cooking Steps
STEP 1/7
Cut the washed cucumber into a round shape to the right size.
STEP 2/7
Cut the washed eggplant into the same size as the cucumber.
STEP 3/7
Prepare the kelp.
STEP 4/7
Put cucumbers, eggplants, and kelp in a zipper pack.
STEP 5/7
Add soy sauce, salt, and vinegar and mix well.
STEP 6/7
Marinate in the refrigerator for more than 2 hours.
STEP 7/7
Remove the water from the pickled vegetables.
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