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Celery with chili pepper pickles

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Celery isn’t a very Japanese vegetable, but with the addition of the right flavors it can be turned into a refreshingly crunchy pickle that goes well with white rice, which is the base criteria for determining whether a pickle fits a Japanese meal or not. Besides, I always seem to have some celery in my fridge (who doesn’t?), and this is a good excuse to use some up.
http://www.recipe-blog.jp/cache/images/item/67/2e/f1ff4e0913c8651d06197fcfbd71e24cd493672e.284x214.cut.jpg
(Celery with chili pepper pickles / Image)

Ingredients
For the pickling liquid:

* 2 Tbs. soy sauce
* 2 Tbs sake
* 1 tsp. mirin
* 1/4 tsp. salt
* 1 Tbs. sugar
* 3 Tbs. rice vinegar

The vegetables:

* 4 medium length celery stalks, preferably the tender ones from the heart
* 1 mildly spicy red chili pepper

Addition at the end:

* Toasted sesame oil

Equipment:

* 2 plates of equal size with flat bottoms
* A weight of some kind, such as a can of tomatoes
* Ye good old plastic ziplock bag

Method

Combine the pickling ingredients in a small pan. Heat up while stirring to dissolve the sugar and salt. Let come to a boil (to evaporate some of the alcohol) and let cool.

Wash and cut the celery stalks into short lengths, and cut them into matchsticks.

Cut in half, de-seed and devein the chili pepper. (Don’t use a very hot chili pepper like habanero…you want something with bite but not mouth-numbing.) Julienne very finely.

Put the pickling liquid and the vegetables in a plastic zip bag, close up and toss well. Lay it down flat on a plate, distributing the celery out fairly evenly. Put the other plate on top. Weigh down with a weight on top of the upper plate. Let marinade in the refrigerator for at least 3 hours but no more than a day.

To serve, arrange on a plate, spoon over some of the pickling liquid, and drizzle with a little sesame oil.

By JS on Apr 22, 2011
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。