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Pickled Scallion

Cook time30 minutes
Total time30 minutes
Course: Side Dish
Cuisine: Japanese
Author: Yuko Asano@Kuracooking
Cost: 1000yen

Ingredient

  • 500 ｇ Scallion
  • 2 Hot red pepper
  • 5 cm Kelp
  • 175 ml Vinegar
  • 100 g Sugar
  • 30 ｇ Salt
  • 30 ml Mirin
  • a lot Love

Instructions

  • Wash scallion.
  • Peel the remaining skin of 1.
  • Remove the tip and thin skin of 2.
  • Pour boiling water over 3.
  • Drain off the water from 4.
  • Mix vinegar, sugar, salt, mirin and love.
  • Dip 5 into 6 and put red pepper and kelp.

Notes

*Scallion can be eaten as salad after 3 days. Kelp will be tasty too.
©2022 Yuko Asano